Mexican Bowl

• Basmati rice (E4) – 180 g
• Cooked chicken breast – 100 g
• Black beans – 1 tbsp
• Corn – 1 tbsp
• Tomato – ½ piece
• Red onion – ½ piece
• Chopped flat-leaf parsley – ½ tsp
• Coriander – 4 to 5 stems
• Lime – ½ piece
• Olive oil – 1 tsp
• Pepper and salt
• Beet sprouts (garnish)

1. Dice the tomato, finely chop ¼ of the red onion, and finely chop the rest and set aside.
2. In a bowl, mix the diced tomatoes, chopped onions, and flat-leaf parsley, and season with olive oil, lime juice, pepper, and salt.
3. Let the basmati rice thaw in the refrigerator.
4. Arrange the rice on the bottom of the plate or tray, distribute the chicken breast and raw vegetables over the rice, trying not to leave any rice visible. Garnish with lime, sprouts, and coriander stems.

Tip: you can also serve sour cream with paprika with this meal. You can substitute the chicken with pulled pork.