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Rice and Beans with Avocado

Yield 6 servings (serving size: 1 cup)
"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

Nutrition 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

How to Make It

  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.