Calories
632 kcal
Protein
26 g
Fat
14 g
Carbohydrates
95 g
Cook the rice in boiling salted water until soft, then strain it.
Heat the beans (with juice) in a pan, season to taste, fry for about 2 minutes, stirring occasionally. Remove beans, then put them aside.
Rinse the corn kernels and dry them. Fry the corn in the same pan for about 2 minutes, season. Take out the corn, set it aside.
Cut the pepper into strips. Heat oil in the same skillet. Add pepper, fry for about 5 minutes, season. Remove the pepper and set aside.
Coarsely chop the onion. Put it in a small pot of water and bring to a boil. Add lemon juice, sauté the onion for about 2 minutes, set aside.
Divide rice among plates. Top with beans, corn, pepper, onion, avocado (cut into strips) and cherry tomatoes (cut in half). Squeeze lime wedges over avocado and add seasoning. Decorate the plates with sesame seeds and coriander, serve with Mexican salsa.
Tortilla Chips will go perfectly with this dish.
Bon Appetit!
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