Mexican Bowl
- 4 pers
- 10 min preparation time
- Level Easy
- 15 min cooking time
Ingredients
- 280 g basmati rice
- 2 chicken breasts
- 200 g of corn
- 200 g drained red beans
- 1 avocado
- 1 tablespoon Mexican spice blend Sainte Lucie
- 1/2 teaspoon of cumin Sainte Lucie
- 1 pinch of ground black pepper Sainte Lucie
- 1 tablespoon of cilantro Sainte Lucie
- 1 tablespoon olive oil
Gourmet tip
Sprinkle a pinch of " Sainte Lucie " Mexican spice blend directly onto the avocado before serving to enhance the flavors of the bowl.
Preparation
- Cook the rice
- Heat the olive oil in a skillet, then cook the chicken.
- Add the Mexican spice blend, cumin, and pepper, then stir to combine.
- Dice the avocado and slice the chicken.
- Divide the rice among the bowls.
- Add the chicken, corn, kidney beans, and avocado.
- Sprinkle with cilantro Sainte Lucie and serve immediately
