Mexican Bowl with Rice, Corn, Beans, and Guacamole

Ingredients

• 250 g rice-fit (natural 8-minute rice)
• Jodsalz (with fluoride)
• 2 Avocados
• 2 Organic Limes
• 0.5 Red Onion
• 1 chili pepper
• 0.5 bunch cilantro (10 g)
• Pepper
• 250 g Cherry Tomatoes
• 1 yellow bell pepper
• 200 g corn (canned; drained weight)
• 200 g kidney beans (canned; drained weight)

Instructions

1. 1.

   Bring 500 ml water with about ½ tsp salt to a boil. Add the rice-fit natural rice and stir once. Simmer on low heat in a covered pot for 8–10 minutes until the rice has absorbed the liquid. Then fluff the rice briefly in the pot, let it sit on the turned-off stove for a few minutes, and allow it to cool for 10 minutes.

2. 2.

   Meanwhile, prepare the guacamole: halve the avocados, remove the pits, scoop out the flesh with a spoon into a bowl, and mash roughly with a fork. Rinse the limes under hot water and squeeze one lime’s juice over the avocado mixture. Dice the onion finely. Split the chili pepper lengthwise, deseed, wash, and chop finely. Wash the cilantro, shake dry, and finely chop the leaves. Mix half of the onion, chili, and ¾ of the cilantro with the avocado mash, seasoning with salt and pepper to taste.

3. 3.

   Wash the tomatoes and quarter them. Halve the bell pepper, remove seeds, wash, and dice. Rinse the corn and beans in a sieve and let them drain. Then arrange the rice and prepared ingredients into four bowls. Spoon guacamole on top and sprinkle with remaining cilantro. Quarter the leftover lime and serve alongside the bowl.