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RECETTES
-F15-
CHILI-REPAS
Facile, vite fait, satisfaisant et si polyvalent!
15 mL d’huile d’olive vierge extra 1 petit oignon, épluc et hac
2 mL de poudre d’ail 5 mL de marjolaine shydratée
5 mL de cumin moulu Pincée de piment de Cayenne
2 mL de paprika 375 g de uf maigre, poulet ou dinde hac(e)
1 feuille de laurier Sel et poivre au goût
1 boîte (400 mL) de tomates en dés, avec le jus 270 mL de bouillon de bœuf
125 mL de sauce tomate 1 boîte (de 430 mL) de haricots blancs, ou autres
Garnitures suges: oignon rouge ou vert haché, coriandre fraîche hachée, cheddar ou
monterey jack râpé et crème sure.
1.
À feu moyen, chauffez l’huile d’olive dans une poêle à frire puis faites
sauter l’oignon jusqu’à ce qu’il soit tendre. Ajoutez la poudre d’ail, la
marjolaine, le cumin, le piment de Cayenne et le paprika; mélangez-
les bien. Réservez le mélange dans un petit bol. Placez la viande
hachée (bœuf, poulet ou dinde) dans la me poêle à frire et faites-la
bien rissoler. Incorporez la feuille de laurier, le sel et le poivre au goût,
les tomates en dés, le bouillon et la sauce tomate.
2.
Versez le mélange de viande ainsi que le mélange d’oignon dans la
CUVE, couvrez puis glez le cuit-riz au mode de cuisson «COO.
Quand le cuit-riz passe au glage GARDE-AU-CHAUD, après environ
1 heure, incorporez les haricots à l’aide de la SPATULE À RIZ ou d’une
cuillère en bois.
3.
Replacez le COUVERCLE sur le cuit-riz et faites cuire environ 30
minutes de plus.
4.
Servez ce bon repas chaud avec vos garnitures préférées.
33


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