Any Crunchy snacks (like tortilla chips): 1/4 Tablespoon
For the rice: Boil rice in water until cooked, drain and keep aside.
For the Beans: Soak 1 cup of black beans for minimum 4-5 hours. Heat 1 teaspoon oil in a pressure cooker or pan. Add cumin seeds and when it changes color, add chopped garlic. Saute for 1 minutes. Add soaked and drained black beans, salt and water. Cook until 3 whistles or till beans are done. Keep aside.
For the Avocado Paste: Take out the avocado pulp using a spoon. Add milk, lemon juice, green chili, salt and garlic. Blend or grind to a smooth paste. Keep aside.
For the Tomato salsa: Finely chop onion, tomato and green chili. Add salt and mix well.
In a bowl, keep 1 lettuce and 1 purple cabbage leaf layer.
Add some rice on top of the leaf.
Add some black beans in one side.
Add some of the avocado paste next to beans.
Add tomato salsa next to the avocado paste.
Add some of sweet corn kernels next to the avocado paste
Add some of grated cheddar cheese next to the corn.
Add any crunchy snacks to complete the side circle.
Sprinkle some coriander leaves, salt and black pepper powder on the mixed bowl.
Serve the Mexican Mixed Rice Bowl.
You fry fry the rice. Heat 2 teaspoon oil, add 1 teaspoon cumin seeds, after 30 seconds add rice and little salt. Mix well and cook for 2-3 minutes.