May: Mexican Rice Bowl

Mexican Rice Bowl

Ingredients

• Athur Kichili Samba rice – 1 cup
• Water or stock – 2 cups
• Oil – 1 tbsp
• Coriander powder – 1 tsp
• Chili powder – 1 tsp
• Salt – as needed
• Charred corn – 1/2 cup
• Black beans – 1/2 cup, warmed
• Avocado – 1, sliced
• Cucumber – 1/2, sliced
• Cherry tomatoes – 1/2 cup, halved
• Lime – 1, cut into wedges

How to cook

1. Wash the rice and soak for 30 minutes.
2. Heat oil, add coriander and chili powder and stir for 30 seconds.
3. Add the rice, water and salt. Boil, then cover and simmer for 20 minutes. Fluff with a fork.
4. Warm the beans and char the corn in a hot pan.
5. Slice the avocado, cucumber and tomatoes.

Serving: Fill bowls with rice, arrange the toppings and squeeze lime on top.