![Tex-Mex Bowl Tex-Mex Bowl](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/789d44752f1a03c7e6abcdbd60ca261b/Derivates/5ca68aca02f54d46d9dd149efa3dd94d4175ebb6.jpg)
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Ingredients
- 2 oz cheddar cheese, in pieces
Rice
- 2 garlic cloves
- 1 oz extra virgin olive oil
- 7 oz rice, parboiled
- 15 oz chicken stock
- ¾ tsp salt
- 1 oz unsalted butter
Vegetarian Chili
- 5 oz yellow onions, in pieces
- 3 garlic cloves
- ½ oz extra virgin olive oil
- 14 oz canned diced tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- 1 tsp salt
- 1 pinch dried ground turmeric
- 1 pinch sweet paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 pinch ground cloves
- 1 pinch ground cayenne pepper
- 14 oz canned kidney beans, rinsed and drained
- ½ tsp cocoa powder (optional)
- 1 dried bay leaf
Serving
- 4 oz romaine lettuce, chopped
- 7 oz Roma tomatoes, diced
- 3 ½ oz red onion, finely chopped
- 1 avocado, sliced
- 6 oz sour cream
- 2 tbsp fresh cilantro, chopped, to serve
-
1
lemon, cut into 6 wedges
or 1 lime, cut into 6 wedges
- Nutrition
- per 1 portion
- Calories
- 1705.1 kJ / 407.5 kcal
- Protein
- 11.4 g
- Carbohydrates
- 36 g
- Fat
- 25.7 g
- Saturated fat
- 9.2 g
- Fiber
- 7.8 g
- Sodium
- 1064 mg
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