• 

  cheddar cheese in pieces

  2 oz

Rice

• 

  garlic cloves

  2
• 

  extra virgin olive oil

  1 oz
• 

  rice, parboiled

  7 oz
• 

  chicken stock

  15 oz
• 

  salt

  ¾ tsp
• 

  unsalted butter

  1 oz

Vegetarian Chili

• 

  yellow onions in pieces

  5 oz
• 

  garlic cloves

  3
• 

  extra virgin olive oil

  ½ oz
• 

  canned diced tomatoes

  14 oz
• 

  tomato paste

  1 tbsp
• 

  sugar

  1 tsp
• 

  salt

  1 tsp
• 

  dried 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

  14 oz
• 

  cocoa powder (optionnel)

  ½ tsp
• 

  dried bay leaf

  1

Serving

• 

  romaine lettuce chopped

  4 oz
• 

  Roma tomatoes diced

  7 oz
• 

  red onion finely chopped

  3 ½ oz
• 

  avocado sliced

  1
• 

  sour cream

  6 oz
• 

  fresh cilantro chopped, to serve

  2 tbsp
• 

  lemon cut into 6 wedges

  1
  1 lime, cut into 6 wedges