Tex-Mex Bowl

• 60 g cheddar cheese, in pieces

Rice

• 2 garlic cloves
• 30 g olive oil
• 200 g parboiled rice
• 425 g chicken stock
• ¾ tsp salt
• 30 g unsalted butter

Vegetarian Chili

• 140 g yellow onions, in pieces
• 3 garlic cloves
• 15 g extra virgin olive oil
• 395 g chopped tomatoes, canned
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 tsp salt
• 1 pinch ground turmeric
• 1 pinch sweet paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 pinch ground cloves
• 1 pinch ground cayenne pepper
• 395 g canned kidney beans, rinsed and drained
• ½ tsp cocoa powder (optional)
• 1 dried bay leaf

Serving

• 115 g romaine lettuce, chopped
• 200 g plum tomato, type Roma, diced
• 100 g red onion, finely chopped
• 1 avocado, sliced
• 170 g sour cream
• 2 tbsp fresh cilantro, chopped, to serve
• 1 lemon, cut into 6 wedges
  or 1 lime, cut into 6 wedges