Mexican-Inspired Black Bean & Avocado Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Heat the canola oil in a saucepan over medium heat. Add the onion and cook until softened (a couple minutes). Add the jalapeño and rice, cook a couple more minutes, until the rice is fragrant. Add the cumin, cook 1 minute. Add the broth and bring to a boil. Cover and cook 20-30 minutes or until rice is cooked. (Stir occasionally and add more water if needed.)
Uncover; add beans and salsa. Stir until heated through. Stir in avocado, garnish with cilantro and serve immediately.
Makes approximately 4 3/4 cup servings.
*for added spice, use 1 chile chipotle instead of the jalapeño
*nutritional info is with vegetable stock, although water can be used instead if sodium is an issue for you
*tip - don't chop the avocado until you're about to add it or it will turn brown and unsightly
Number of Servings: 4
Recipe submitted by SparkPeople user LOSERSHAVEN.
1 Tbsp Canola Oil1 large onion, chopped1 jalapeño pepper, chopped1 cup Brown rice, short or medium grain is best1 tbsp cumin seeds, ground2 cups vegetable broth or water1/2 cup black beans, cooked or canned1/2 cup salsa1 avocado, chopped2 Tbsp fresh cilantro, chopped
Heat the canola oil in a saucepan over medium heat. Add the onion and cook until softened (a couple minutes). Add the jalapeño and rice, cook a couple more minutes, until the rice is fragrant. Add the cumin, cook 1 minute. Add the broth and bring to a boil. Cover and cook 20-30 minutes or until rice is cooked. (Stir occasionally and add more water if needed.)
Uncover; add beans and salsa. Stir until heated through. Stir in avocado, garnish with cilantro and serve immediately.
Makes approximately 4 3/4 cup servings.
*for added spice, use 1 chile chipotle instead of the jalapeño
*nutritional info is with vegetable stock, although water can be used instead if sodium is an issue for you
*tip - don't chop the avocado until you're about to add it or it will turn brown and unsightly
Number of Servings: 4
Recipe submitted by SparkPeople user LOSERSHAVEN.
Nutritional Info Amount Per Serving
- Calories: 219.8
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 618.0 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 7.0 g
- Protein: 4.9 g
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