Bol taco au bœuf
avec riz basmati et crème à la lime
Un plat facile et rapide qui ne manque pas de saveur pour une fiesta fastoche! Les poivrons et les oignons verts se marient parfaitement au bœuf tendre pour un bol taco complété par notre fabuleux assaisonnement mexicain.
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
500 g
Bœuf haché
113 g
Maïs en grains
2 cs
Assaisonnement mexicain
(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
1.5 tasse(s)
Riz basmati
10 g
Oignon vert
14 g
Coriandre
1 pièce(s)
Poivron vert
2 pièce(s)
Tomate
½ tasse(s)
Monterey Jack, râpé
4 pièce(s)
Gousses d'ail
2 pièce(s)
Crème sure
1 pièce(s)
Lime
Pas inclus dans votre livraison
1 cc
Sel et Poivre*
4 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Add 2 1/2 cups water to a medium pot. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Roughly chop cilantro. Thinly slice green onions. Zest, then cut lime into wedges. Stir together lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.
Pat beef dry with paper towels, then cut any larger strips into 2-inch pieces. Sprinkle over Mexican seasoning, then season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then half the beef. Cook, stirring occasionally, until browned, 4-6 min.** Transfer to a plate and set aside. Repeat with another 1 tbsp oil and remaining beef.
Heat the same pan over medium-high heat. Add another 1 tbsp oil, then peppers, corn and garlic. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove pan from heat and transfer pepper mixture to a medium bowl.
Fluff rice with a fork, then season with salt. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to brown, 1-2 min. Add green onions, pepper mixture and half the cilantro. Season with salt and pepper. Stir together, until warmed through, 1-2 min.
Divide fajita rice mixture between bowls. Top with beef and tomatoes. Sprinkle over cheese and remaining cilantro. Dollop with lime crema. Squeeze over a lime wedge, if desired.