avec crème sure et feta
Ingrédients : Bœuf haché • Poivron • Riz basmati • Salsa de tomates (eau, tomates (tomates, jus de tomate, acide citrique, chlorure de calcium), concentré de tomates, poivrons verts, oignons, piments jalapeno, vinaigre, sucre, sel, ail, huile de soya, ail séché, oignon séché, huile de canola, épices, oléorésine de paprika, gomme xanthane, acide citrique, sorbate de potassium, benzoate de sodium) • Tomates Roma • Feta (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) (lait) • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Limes • Mélange d’épices à enchilada (épices, sucre (sucre, maltodextrine), sel, poudre d'ail, poudre de tomate, poudre de paprika, acide citrique, huile de canola, oléorésine de paprika, dioxyde de silicium) (sulfites) • Poudre d'ail.
Allergens
Utensils
Tags
Bœuf haché
250 g
Crème sure
43 mL
Salsa de tomates
0.5 cup
Poivron
1 unit(s)
Riz basmati
0.75 cup
Mélange d'épices à enchilada
8 g
Tomato
1 unit(s)
Lime
0.5 unit(s)
Poudre d'ail
2 g
Feta, émietté
0.5 cup
Sucre*
0.25 tsp
Poivre*
0.25 tsp
Huile*
1 tbsp
Sel*
0.5 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add rice, half the garlic powder, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook 13-15 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut half the lime (whole lime for 4 servings) into wedges.
- Cut tomato into 1/2-inch pieces.
- To a medium bowl, add tomatoes. Squeeze a lime wedge over top, then toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- To the pan, add salsa, remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp (1/2 tsp) sugar.
- Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- Transfer beef to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- To the pan with peppers, add rice. Sprinkle remaining Enchilada Spice Blend over top.
- Cook for 1-2 min, stirring constantly, until fragrant. Season with salt and pepper.
- Season tomatoes with salt and pepper, then toss to coat.
- Divide rice between bowls. Top with beef and tomatoes.
- Dollop sour cream over top, then sprinkle with feta.
- Squeeze a lime wedge over top.
800
kcal
Calories
38
g
Fat
15
g
Saturated Fat
78
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
39
g
Protein
120
mg
Cholesterol
1690
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
200
mg
Calcium
5
mg
Iron
