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Cook rice according to package instructions in salted water. Wash beans and corn in a strainer, drain. Peel and dice onion. Quarter bell pepper, clean and cut into thin strips. Wash, clean and dice tomatoes.
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Wash lettuce, shake dry, tear into strips. Wash and clean jalapeños, cut into rings. Rinse coriander, shake dry, pluck off leaves and chop. Cut 1 lime into wedges, squeeze the other. Halve avocados, remove pit, scoop out flesh, cut into slices, drizzle with some lime juice.
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Fry bell pepper in a pan in 1 tbsp hot rapeseed oil, season with salt and pepper, set aside. Mix beans, corn and jalapeños with half the diced onion. Season with salt, pepper, lime juice.
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Mix diced tomatoes with remaining diced onion, chopped coriander and 1 tbsp rapeseed oil, season with salt and pepper.
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Arrange rice with all ingredients in 4 bowls. Top burrito bowl with sour cream and sprinkle with chili flakes. Serve with lime wedges.
Nutritional Information
- Preparation time: 45 minutes
- Per serving: 625 kcal
- Nutrients: 30g fat, 62g carbohydrates, 18g protein
Tips
- Cut avocados just before serving
- Lime juice prevents avocado from browning
- Serve with guacamole as an extra topping