Mexico Rice Bowl with Bell Pepper Salsa and Yogurt Ratatouille Sauce with Curry

Ingredients

• 250 g ORYZA (organic natural rice)
• Salt
• 3 spring onions
• 1 bell pepper
• 2 Tomatoes
• 20 g basil (1 bunch)
• 3 tbsp olive oil
• 2 tbsp Lime juice
• Pepper
• 1 red chili pepper
• 200 g black beans (drained weight; canned)
• 0.5 tsp cumin powder
• 200 g sweet corn (drained weight; canned)
• 1 Avocado
• 150 g yogurt (1 cup; 1.5% fat)
• 1 jar ORYZA organic ratatouille sauce with curry

Instructions

1. 1.

   Add the ORYZA organic natural rice to 500 ml boiling salted water, stir once and cook on low heat in a covered pot for 25–30 minutes until the rice absorbs the water. Then fluff the rice in the pot and let it stand covered on the turned-off stove for a few more minutes.

2. 2.

   While the rice cooks, trim and finely chop the spring onions. Halve the bell pepper, remove seeds, wash and dice. Peel, wash and dice the tomatoes. Wash basil, shake dry, pluck some leaves to set aside, and chop the rest. Mix chopped basil with the prepared ingredients in a bowl with 2 tbsp oil and 1 tbsp lime juice. Season with salt and pepper.

3. 3.

   Halve the chili pepper lengthwise, remove seeds, wash and mince. Rinse the beans and drain them. Heat remaining oil in a small pan and sauté the chili with the black beans for 3 minutes over medium heat. Season with salt, pepper, and cumin.

4. 4.

   Rinse the corn and drain it. Halve the avocado, remove the seed, scoop out the flesh, slice into strips and drizzle with the remaining lime juice. Mix the yogurt with the ORYZA organic ratatouille sauce with curry.

5. 5.

   Distribute the rice among four bowls, top with salsa, beans, corn, and avocado, sprinkle basil leaves, and serve with the sauce.