Ingredients
Preparation
Rice
- In a pot, bring the water and salt to a boil. Add the rice and stir with a wooden spoon. Reduce the heat to low. Cover and cook for 18 minutes. Let sit for 5 minutes. Fluff the rice with a fork.
Meat
- Meanwhile, in a non-stick skillet over medium-high heat, cook the meat in the oil along with the spices for 6 to 8 minutes or until golden, breaking the meat up with a wooden spoon. Add the chili sauce and cook for 30 seconds while stirring. Keep warm.
Corn Salad
- In a bowl, combine all of the ingredients. Season with salt and pepper.
- Divide the rice, meat and corn salad among four bowls. Garnish with the cheese, a piece of avocado (peel before serving) and a spoonful of sour cream. Drizzle with lime juice.