Rice and Beans with Avocado

"This is my favorite avocado recipe; it's a combination of suggestions from my mom and a friend." -Kathy McCullough, Los Angeles

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 215
Caloriesfromfat 25 %
Fat 6 g
Satfat 2 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 7.3 g
Carbohydrate 35.7 g
Fiber 6.3 g
Cholesterol 7 mg
Iron 1.8 mg
Sodium 349 mg
Calcium 81 mg

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

Preparation

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.

Note:

Kathy McCullough,

April 2005