Mexican Bowl with Chicken & Avocado

Rinse the rice thoroughly under running water. Cook in a pot with double the amount of water and a pinch of salt according to package instructions.

Meanwhile, prepare the fresh vegetables: Peel carrots and cut into fine sticks (julienne). Wash and quarter cherry tomatoes. Cut iceberg lettuce into fine strips. Rinse corn and kidney beans in a sieve and drain.

Halve the avocado, remove the pit, and scoop the flesh from the skin. Mash in a small bowl with a fork. Season with salt, pepper, and the juice of half a lime. Store covered in the refrigerator until serving.