something bison
with Tomato-Avocado Salad and Cilantro Rice
Think of all the things you love best about a classic enchilada: cheesy pull, smokey savoury sauce, warming aromas... apply to these bison meatballs and you've got a recipe for a fiesta of flavors!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bison haché maigre
¾ tasse(s)
Riz basmati
227 g
Petites tomates
1 pièce(s)
Oignon rouge
1 pièce(s)
Avocat
7 g
Coriandre
2 pièce(s)
Lime
½ tasse(s)
Monterey Jack, râpé
(Contient Lait)
2 cs
Chapelure italienne
(Contient Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir Arachides, Noix, Triticale, Blé, Soya, Poisson, Lait, Sésame, Moutarde, Oeuf, Sulfites, Crustacés)
2 cs
Purée d’aromates tex-mex
(Contient Moutarde Peut contenir Soya, Gluten, Poisson, Sulfites, Oeuf, Noix, Blé, Sésame, Moutarde, Lait, Crustacés)
1 cs
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Noix, Sulfites, Lait, Triticale, Arachides, Sésame, Soya, Moutarde, Blé)
2 pièce(s)
Concentré de bouillon de bœuf
Pas inclus dans votre livraison
1 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
Instructions
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Zest, then juice half the lime. Cut remaining into wedges.
- Halve tomatoes
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Roughly chop cilantro.
- Peel, then cut onion into 1/4-inch pieces.
- Add one third of the onions, 2 tsp (4 tsp) lemon juice, and 1/4 tsp sugar to a medium bowl. Season with salt and pepper. Stir to combine.
- Combine breadcrumbs, half the beef broth concentrate and 2 tbsp (4 tbsp) milk in a large bowl.
- Add bison, half the Enchilada Spice Blend, then combine.
- Roll into 10 (20) equal sized meatballs.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil then meatballs. Cook meatballs, turning occasionally until golden brown, 4-5 min. (NOTE: It’s okay if meatballs don't cook all the way through at this step.)
- Transfer meatballs to a plate.
- Reheat the same pan over medium (add fatt???)
- Add remaining onions and half the tomatoes. Cook, stirring occasionally until tender, 3-4 min.
- Add meatballs, Tex Mex paste, remaining Enchilada Spice Blend, remaining broth concentrate,1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water.
- Bring to a simmer, then cover and cook, stirring occasionally until meatballs are cooked through and sauce has thickened slightly, 3-4 min.
- When meatballs are cooked, remove pan from heat. Sprinkle over cheese. Cover and let stand until cheese melts, 2-3 min.
- Meanwhile, add avocado, remaining tomatoes, half the cilantro and 1/2 tbsp (1 tbsp) oil to bowl with onions. Season with salt and pepper. Stir to mix.
- Fluff rice with fork, then stir in remaining cilantro.
- Divide rice, meatballs and salsa between plates / bowls. Spoon any sauce from pan over rice/ meatballs.