Tex-Mex Bowl

• 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