Mexican rice pot with avocado and tortilla chips

Mexican rice pot with avocado and tortilla chips

4 Servings • 733 kcal / 3066 kJ, 30 g E, 33 g F, 79 g KH pro Portion


1 Red onion

1 Avocado

1 lime

½ bunch of coriander

4 Tbsp olive oil

300 g sliced ​​turkey

2 Teaspoon of ground cumin

800 g canned tomato pieces

340 g canned corn

200 g rice

2–3 Msp. Chili powder

1 ½ tsp salt

125 g Tortillachips

Preparation time:

that. 25 Minutes (plus cooking time)

Peel the onion and chop finely. Halve the avocado, remove the stone, Remove the pulp from the skin with a tablespoon and place in 1 Cut cm large cubes. Squeeze the lime. Wash the coriander, pluck the leaves off and roughly chop them. Avocado, Mix the lime juice and coriander together.

Heat the oil in a saucepan and put the sliced ​​turkey in it 3 Sear it for minutes. The onion for 1 Admit minute. Add the cumin, toast briefly, then with the tomato pieces and 200 Extinguish ml of water. Drained corn, trip, Add the chilli and salt, Boil once and over low heat 20 Simmer gently for minutes with the lid closed.

Mix the rice pot well, Spread the avocado cubes over it and add each 1 Decorate handfuls of tortilla chips.

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