Step 1
Heat olive oil or pure ghee in a pan and sauté the finely chopped garlic and onions until translucent.
Step 2
Add the boiled kidney beans, sweet corn, carrots, broccoli florets, and bell peppers. Sauté for 2-3 minutes on medium heat.
Step 3
Pour in the fresh tomato puree, then season with Mexican seasoning, black pepper powder, chili flakes, and salt. Mix well.
Step 4
Gently fold in the pre-cooked long-grain basmati rice, ensuring all elements are beautifully combined. Simmer for 2 minutes.
Step 5
For competition-style plating, create a sharp swoosh of spicy salsa on a black plate, place a portion of rice, and serve alongside a scoop of sour cream and lemon wheels. Garnish with fresh microgreens and edible flowers.
