Mexican bowl

4 people

Ingredients:

1 onion
1 jalape ñ o pepper
2 tablespoons Tesmi
1 tbsp tomato puree
300 grams of rice
1 chicken bouillon cube
3 cloves of garlic
4 tomatoes
300 grams of ground beef
1/4 teaspoon cinnamon powder
1/4 teaspoon cumin powder
1/2 teaspoon paprika powder
1 teaspoon oregano
4 tablespoons chipotle sauce
15 g coriander
300 grams of corn
1 tablespoon red wine vinegar
200 grams of iceberg lettuce
80 grams of Greek yogurt
Tortilla chips
Salt and pepper

Materials:

Cutting board

Knife

Pan

Frying pan

Come

Preparation method:

Cut the onion into small pieces. Cut the jalapeño Finely chop the ño pepper (optional: removing the seeds makes it less spicy). Heat 1 tablespoon of Tesmi in a pan and cook the onion and pepper for 5 minutes until tender. Add the tomato paste and the rice. Stir and cook for 3 minutes. Season with salt and pepper. Then add the stock cube and 750 ml of water. Bring to a boil and simmer covered for 20 to 25 minutes. Taste the rice to see if it's cooked through; if not, let it simmer a little longer.

Meanwhile, finely chop the garlic and finely dice 2 tomatoes. Place 1 tablespoon of Tesmi in a skillet and cook the ground meat with the garlic for 5 minutes, or until tender. Add the spices and mix well. Add 2 tablespoons of chipotle and the tomato and let it sit for about 15 minutes. Season with salt and pepper. If it becomes too dry, add a little water.

Meanwhile, chop the tomatoes and cilantro. Place the tomatoes, corn, cilantro, and vinegar in a bowl. Season with salt and pepper. Stir the remaining chipotle into the yogurt. Cut the lettuce into thin strips.

Serve the rice, ground beef, lettuce, and tomato salsa on a plate. Drizzle with chipotle sauce and crumble the chips over the plate.

Enjoy your meal!