Mexican Bowl

Ingredients

• 100 g natural rice
• Salt
• 500 g FRoSTA (organic vegetable mix Mexican cuisine)
• 1 tbsp Olive Oil
• 100 g black beans (canned; drained weight)
• 1 red chili pepper
• 1 small red onion
• 1 romaine lettuce heart
• 1 Avocado
• 2 tbsp Lime juice
• 1 small garlic clove
• a handful mint
• 150 g yogurt (3.5 % fat)
• Pepper

Instructions

1. 1.

   Add rice to a pot with double the amount of salted water, bring to a boil and simmer covered over medium heat for 25 minutes. Drain if necessary and let stand.

2. 2.

   While the rice cooks, add the frozen organic vegetable mix Mexican cuisine to a pan with 1 tbsp oil, cook over high heat for 7–8 minutes, stirring occasionally.

3. 3.

   Drain beans in a sieve, rinse under cold water and drain. Clean the chili pepper, remove seeds, slice into rings. Peel the onion, halve it and cut into rings. Wash lettuce, clean and shred finely. Halve the avocado, remove the pit and scoop out the flesh with a spoon. Slice diagonally into strips and drizzle with lime juice.

4. 4.

   For the dip, peel garlic. Wash mint, shake dry and chop finely. Mix both with yogurt, remaining lime juice, salt and pepper.

5. 5.

   Distribute rice, beans, the FRoSTA vegetable mix and lettuce onto two bowls and top the Mexican Bowl with avocado, yogurt-mint dip, chili rings and onions. Smart tip: Instead of black beans you can also use ground beef. Simply cook 150 g ground beef in a little oil and then add it to the rice on the two bowls.