Rice and Beans with Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is my favorite avocado recipe; it's a combination of suggestions from my mom and a friend. -Kathy McCullough, Los Angeles Ingredients:
1 cup long-grain brown rice |
2 cups water |
1 (15-ounce) can black beans, rinsed and drained |
2 cups halved cherry tomatoes |
2/3 cup diced peeled avocado (about 1 medium) |
1/3 cup chopped green onions |
1/3 cup (1 1/2 ounces) shredded cheddar cheese |
1 tablespoon chopped ripe olives |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in beans; cook 10 minutes or until rice is done. Place rice mixture in a large bowl. Add remaining ingredients, tossing gently to combine.
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