• 

  cheddar cheese in pieces

  60 g

Rice

• 

  garlic cloves

  2
• 

  olive oil

  30 g
• 

  parboiled rice

  200 g
• 

  chicken stock

  425 g
• 

  salt

  ¾ tsp
• 

  unsalted butter

  30 g

Vegetarian Chili

• 

  yellow onions in pieces

  140 g
• 

  garlic cloves

  3
• 

  extra virgin olive oil

  15 g
• 

  chopped tomatoes, canned

  395 g
• 

  tomato paste

  1 tbsp
• 

  sugar

  1 tsp
• 

  salt

  1 tsp
• 

  ground turmeric

  1 pinch
• 

  sweet paprika

  1 pinch
• 

  dried oregano

  1 tsp
• 

  ground cumin

  1 tsp
• 

  ground cloves

  1 pinch
• 

  ground cayenne pepper

  1 pinch
• 

  canned kidney beans rinsed and drained

  395 g
• 

  cocoa powder (optional)

  ½ tsp
• 

  dried bay leaf

  1

Serving

• 

  romaine lettuce chopped

  115 g
• 

  plum tomato, type Roma diced

  200 g
• 

  red onion finely chopped

  100 g
• 

  avocado sliced

  1
• 

  sour cream

  170 g
• 

  fresh cilantro chopped, to serve

  2 tbsp
• 

  lemon cut into 6 wedges

  1
  1 lime, cut into 6 wedges