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🍽️ Mexican Rice Bowl with Pepper Salsa and Creamy Yogurt Ratatouille Curry Sauce

447 kcal · 30 min · 4 servings

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; can)
• 0.5 tsp Cumin powder
• 200 g Sweet corn (drained weight; can)
• 1 Avocado
• 150 g Yogurt (1 cup; 1.5% fat)
• 1 jar ORYZA (Organic Ratatouille Sauce with Curry)

Instructions

1. 1. Put the brown rice into a pot with 500 milliliters of boiling salted water.
2. 2. Stir the rice once.
3. 3. Cook the rice on low heat in a covered pot for 25 to 30 minutes.
4. 4. Wait until the rice has absorbed all the water.
5. 5. Fluff the rice in the pot briefly with a fork.
6. 6. Let the rice steam for a few more minutes in the covered pot on the turned-off stove.
7. 7. Clean the spring onions and wash them.
8. 8. Chop the spring onions finely.
9. 9. Halve the bell pepper.
10. 10. Remove the seeds from the bell pepper.
11. 11. Wash the bell pepper.
12. 12. Cut the bell pepper into cubes.
13. 13. Clean the tomatoes and wash them.
14. 14. Cut the tomatoes into cubes.
15. 15. Wash the basil.
16. 16. Shake the basil dry.
17. 17. Pluck the basil leaves from the stems.
18. 18. Set aside a few basil leaves for garnish.
19. 19. Chop the rest of the basil.
20. 20. Add the chopped basil to a bowl with the prepared ingredients.
21. 21. Add 2 tablespoons of oil to the bowl.
22. 22. Add 1 tablespoon of lime juice to the bowl.
23. 23. Mix all ingredients in the bowl.
24. 24. Season the salsa with salt and pepper.
25. 25. Halve the chili pepper lengthwise.
26. 26. Remove the seeds from the chili pepper.
27. 27. Wash the chili pepper.
28. 28. Chop the chili pepper.
29. 29. Rinse the black beans.
30. 30. Drain the beans.
31. 31. Heat the remaining oil in a small frying pan.
32. 32. Fry the chili and black beans for 3 minutes over medium heat.
33. 33. Season the bean mixture with salt, pepper, and cumin.
34. 34. Rinse the corn.
35. 35. Drain the corn.
36. 36. Halve the avocado.
37. 37. Pit the avocado.
38. 38. Scoop the avocado flesh out of the skin.
39. 39. Cut the avocado flesh into strips.
40. 40. Drizzle the avocado with the remaining lime juice.
41. 41. Mix the yogurt with the ratatouille curry sauce.
42. 42. Divide the rice among four bowls.
43. 43. Add the salsa on top of the rice.
44. 44. Add the beans on top of the rice.
45. 45. Add the corn on top of the rice.
46. 46. Add the avocado on top of the rice.
47. 47. Garnish the bowls with the reserved basil leaves.
48. 48. Serve the bowls with the yogurt sauce.

Nutrition per serving

• kcal: 447
• Protein: 12 g · Fett/Fat: 21 g · Carbs: 51 g