Mexican Bowl with Turkey and Rice

Bring water to a boil for the rice. Cook the rice according to the package instructions.

Rinse the cherry tomatoes and quarter them into a bowl. Peel and finely chop the red onion and add it to the bowl. Halve the avocado, remove the pit, and dice it into the bowl. Grate the zest of the washed half lime. Season with lime juice, salt, and sugar. Mix and let it marinate.

Peel and chop the garlic. Rinse the corn in a colander with cold water and let it drain.

Heat a frying pan and add oil. Fry the minced chicken in the pan, stirring occasionally, for 4-5 minutes.

Add garlic and corn to the pan. Continue frying for a few more minutes. Season with salt, black pepper, and cumin.

Place the rice at the bottom of the bowls. Add the minced meat mixture and salsa on top. Finish the portions with creme fraiche. Serve immediately.