Kipfajita met paprika en rijst met een twist
met witte kaas, limoen en mangochutney
Bij deze kipfajita serveer je niet zomaar rijst, maar half zilvervlies- half bloemkoolrijst. Dat maakt hem extra voedzaam en lekker smeuïg.
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
Serving amount
85 g
Quick-cook brown rice
50 g
Cauliflower Rice
½ piece
Red onion
½ piece
Red bell pepper
1 g
Chicken with fajita seasoning
2.5 g
Fresh flat leaf parsley
½ piece
Lime
25 g
Organic sour cream
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
40 g
Mango chutney
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Calories773 kcal
Energy (kJ)3235 kJ
Fat28 g
Saturated Fat10 g
Carbohydrate96 g
Sugar29 g
Dietary Fiber4 g
Protein31 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Tall-Sided Pan
Cooking Steps
1
Breng ruim water met een flinke snuf zout aan de kook in een pan met deksel. Kook de bruine rijst 8 - 10 minuten. Kook de laatste 3 minuten de bloemkoolrijst mee. Giet af en laat uitstomen.
2
Snijd de rode ui in fijne, halve ringen. Snijd de rode paprika in blokjes.
3
Verhit 1/2 el olijfolie per persoon in een koekenpan op hoog vuur. Bak de kipfajita en de rode ui 3 minuten. Verlaag het vuur naar middelhoog en bak de rode paprika 3 minuten mee. Snijd de bladpeterselie grof. Snijd de limoen in partjes. Meng de zure room en de helft van de bladpeterselie door de rijst. Breng op smaak met peper en zout.
4
Verdeel de rijst over diepe borden. Schep de kipfajita met rode ui en paprika op de rijst. Verkruimel de witte kaas over het gerecht. Garneer met de mangochutney, de overige bladpeterselie en de limoenpartjes.
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