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RECIPES
| Calories | 98,8 Kcal |
| Fat | 4,3 g |
| of which saturated fat | 0,7 g |
| Carbohydrates | 9,3 g |
| of which sugar | 0,9 g |
| Proteins | 4,5 g |
| Salt | 0,1 g |
| Calories | 98,8 Kcal |
| Fat | 4,3 g |
| of which saturated fat | 0,7 g |
| Carbohydrates | 9,3 g |
| of which sugar | 0,9 g |
| Proteins | 4,5 g |
| Salt | 0,1 g |
Put rice, water and a pinch of salt in a pot. Put cashew nuts to soak. Chop bell peppers, garlic, and tomato. Cut onion into julienne. Separate coriander leaves from the stems, chop the stems. In a frying pan with a dash of oil, sauté garlic, onion and peppers for about 5 min. Add coriander stalks and lime rind. Cook for a further 7 min over low heat. Add a tablespoon of rice broth and mix well. In a bowl, mash avocado, a pinch of salt, the juice of half the lime, cayenne, cumin and half of the coriander leaves. Add tomato and mix well. Drain cashews and blend cashews, a pinch of salt and juice from the remaining lime. Blend until creamy and smooth. Regulate texture by adding water little by little. Divide rice among the plates and place beans, guacamole, cashew cream, and stir-fried vegetables on top. Garnish with coriander leaves. Put rice, water and a pinch of salt in a pot. Put cashew nuts to soak. Chop bell peppers, garlic, and tomato. Cut onion into julienne. Separate coriander leaves from the stems, chop the stems. In a frying pan with a dash of oil, sauté garlic, onion and peppers for about 5 min. Add coriander stalks and lime rind. Cook for a further 7 min over low heat. Add a tablespoon of rice broth and mix well. In a bowl, mash avocado, a pinch of salt, the juice of half the lime, cayenne, cumin and half of the coriander leaves. Add tomato and mix well. Drain cashews and blend cashews, a pinch of salt and juice from the remaining lime. Blend until creamy and smooth. Regulate texture by adding water little by little. Divide rice among the plates and place beans, guacamole, cashew cream, and stir-fried vegetables on top. Garnish with coriander leaves. Cooking step by step
The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15-20 min until the rice has absorbed the water. Set aside with the lid on. 
Mise en place:
Remove avocado pit and skin.
Separate rind from half the lime and chop finely. 
The vegetables:
Season with salt and pepper. 
The guacamole:
The cashew cream:
Your meal:
Cooking
step by stepThe rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15-20 min until the rice has absorbed the water. Set aside with the lid on. 
Mise en place:
Remove avocado pit and skin.
Separate rind from half the lime and chop finely. The vegetables:
Season with salt and pepper. The guacamole:
The cashew cream:
Your meal:
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