Glamping and vanlife: this is the new obsession of summer. This Mexican-style bowl to cook over a wood fire and taken from the wonderful book Cooking in a van and camping by Delphine Lebrun is yet another good reason to go camping!
250 g of rice
The juice of 1 lime
2 Greek yogurts
1 can of red beans (500 g)
1 pinch of ground cumin
1 pinch of ground paprika
1 pinch of powdered Espelette pepper
A few sprigs of coriander
Cook the rice in a saucepan and then drain it.
Peel the avocados and mash them in a bowl with half the lime juice.
Salt, pepper and season with cumin and paprika .
Mix the yogurt with a drizzle of olive oil , chopped cilantro and the other half of the lime juice ; add salt and pepper.
Wash the tomatoes , cut them into small cubes and mix them with a drizzle of olive oil and the Espelette pepper .
In a bowl, arrange the rice, then the red beans , tomato salsa , mashed avocado ( guacamole ) and yogurt sauce .
Serve with tortillas .
Also discover the incredible spring carrot pie by Nathan Hélo and the incredible ceviche by Juan Arbelaez .