Fajita Chicken and Peppers, Brown Rice and Sliced Avocado and Lime

Ingredients

• 1.5 cup brown rice (long-grain or basmati recommended)
• 3.75 cup water (for cooking)
• 1 tsp vegetable oil (optional, prevents sticking)

Instructions

1. 1

   Prepare the rice

   • Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
   • For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2. 2

   Combine ingredients and bring to a boil

   • In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
   • Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3. 3

   Simmer the rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4. 4

   Rest and fluff the rice

   • After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
   • Remove the lid and gently fluff the rice with a fork to separate the grains before serving.

Ingredients

• 2 pcs avocado (ripe but firm, Hass variety recommended)
• 1 pcs lime (freshly squeezed)
• 0.25 tsp salt
• 1 tbsp cilantro (freshly chopped, for garnish (optional))

Instructions

1. 1

   Cut the avocados in half lengthwise and carefully remove the pits.

2. 2

   Peel the skin from each avocado half. You can often peel it back with your fingers if the avocado is perfectly ripe.

3. 3

   Place the avocado halves cut-side down on a cutting board and slice them into ¼-inch thick pieces.

4. 4

   Arrange the slices on a small plate or in a bowl. Immediately squeeze the fresh lime juice all over the slices to prevent browning.

5. 5

   Sprinkle evenly with salt and garnish with chopped cilantro, if using. Serve immediately.