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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 25%
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 7.3g
  • Carbohydrate: 35.7g
  • Fiber: 6.3g
  • Cholesterol: 7mg
  • Iron: 1.8mg
  • Sodium: 349mg
  • Calcium: 81mg

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

  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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