With pico de gallo, avocado crema & cilantro
Source: Hellofresh
*See notes for 4 servings*
1. PREP
Adjust rack to top position and preheat oven to 450 degrees.
Wash and dry all produce.
Halve, peel, and finely dice onion.
Trim and halve zucchini lengthwise; scoop out and discard seeds with a spoon.
2. COOK RICE
Heat 1 TBSP butter* and a drizzle of olive oil in a medium pot over medium-high heat. Add 3/4 of the onion; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Stir in rice and southwest spice to coat. Add 1+1/4 cup water*, stock concentrate, and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.
3. ROAST ZUCCHINI
While rice cooks, place zucchini on a baking sheet. Rub all over with a drizzle of olive oil. Season with salt and pepper, then arrange cut sides down. Roast on top rack until browned and tender, 15-20 minutes.
4. MAKE PICO DE GALLO & CREMA
Meanwhile, roughly dice tomato. Zest and halve lime. Roughly chop cilantro. In a small bowl, combine tomato, half the cilantro, a squeeze of lime juice, and remaining onion.
In a separate small bowl, combine guacamole, lime zest, and 2 TBSP sour cream*. Squeeze in lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
5. STUFF & BROIL ZUCCHINI
Once zucchini is tender, remove baking sheet from oven. Heat broiler to high. Fluff rice with a fork and season with salt and pepper. Flip over zucchini with as much rice as will fit (there will be plenty left over). Evenly top with pepper jack. Broil on top rack until cheese is melted and lightly browned, 2-3 minutes.
6. SERVE
Divide remaining rice between plates and top with stuffed zucchini. Top with avocado crema, pico de gallo, remaining cilantro, and a dollop of sour cream. Drizzle with hot sauce to taste.
2. COOK RICE. Use 2 TBSP butter, and 2+1/4 cups water
4. MAKE PICO DE GALLO & CREMA. Use 4 TBSP sour cream
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (534g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 649 | ||
Calories from Fat: 200 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 58.9mg | 18 % | |
Sodium 406mg | 14 % | |
Potassium 989.1mg | 26 % | |
Total Carbohydrate 89.8g | 26 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 82.8g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 649
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