Summary

Ingredients

• 1 large avocado (s)
• 200 g crème fraîche or creme vea
• 5 lime (s) or lime juice from the bottle
• 1 handful coriander, chopped
• 150 g corn, about 1/2 can
• 3 large tomato (s)
• 225 g kidney beans, approx. 1 can
• 1 cup long grain rice or basmati rice
• 2 large onions, red
• cumin
• Chilli powder
• Oil, neutral
• salt
• Soy mince, from the refrigerated shelf
• Jalapeños
• Tortilla (s) or nachos, warm, as a side dish

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Instructions

1. Cut the 2 onions into cubes and chop the coriander.
2. Put half a can of corn with liquid, 1 teaspoon coriander, 1 teaspoon lime juice, 1 teaspoon oil and half a chopped onion and salt in a bowl and mix.
3. Dice tomatoes for pico de gallo. Then mix the tomatoes, 1 teaspoon of coriander, 1 teaspoon of lime juice, 1 teaspoon of oil and half the chopped onion and salt in another bowl. If you like it spicy, you are welcome to add 1/2 jalapeño.
4. For the coriander-lime rice, bring 1 cup of rice with 2 cups of water to the boil. As soon as the water has boiled, set the stove to the lowest setting and cover the pot and let it simmer for about 15. Very important: do not lift the lid during these 15 minutes! Turn off the stove after 15 minutes, but leave the pot on the stove for another 5 minutes. Then make the rice fluffy with a fork, add 1 teaspoon coriander, 1 teaspoon lime juice, 1 teaspoon butter or oil and a little salt.
5. For the guacamole, cut the avocado in half and remove the core. Remove the pulp with a spoon and mash it with a fork. Chop the garlic. Mix with 1 teaspoon lime juice, 1 teaspoon coriander, 1 tablespoon onions, 1/2 chopped garlic clove and a little salt.
6. Do not add yogurt or crème fraîche, as this will spoil the natural taste of the avocado.
7. For the seasoned kidney beans with or without mince, heat the remaining onions with oil in a pan. If you like, add the soy mince and fry briefly. Then add the can of kidney beans with liquid to the pan and bring to the boil. Add 2 - 3 pinches of cumin, the rest of the coriander, 1 pinch of chilli powder or 1/2 jalapeño and a little salt if you like. Let simmer for about 10 minutes until the liquid thickens.
8. To serve, distribute beans and rice on the bottom in 2 large bowls, but create a small mountain on the edge. Then make 2 more mountains with the salsas, so that a closed ring has formed. Now portion the guacamole and crème fraîche in the middle of the bowl.