Avocado, Rice, and Beans

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Photo attribution: 

Jessica Roeckel
Avocado, Rice, and Beans
Budget-friendly recipe
2270

This can be a quick meal or snack if you keep cooked rice on hand.

Ingredients

15
ounces

kidney, pinto, black, or other available

½
cup

uncooked

black pepper, garlic powder, ground cumin

What You'll Need

  • Can opener
  • Wooden spoon
  • Medium pot or rice cooker
  • Small saucepan or small bowl
  • Sharp knife

Directions

  1. Bring 1 cup of water to a boil with ½ tsp. salt (optional). Stir in rice. Cover and cook over low heat until water is absorbed, about 45 minutes, or cook rice in a rice cooker.
  2. Meanwhile, rinse and drain beans. Add desired spices.Cook over low heat in a small saucepan, or in the microwave.
  3. Cut avocado into slices or dice into small pieces. Serve rice with beans on top, and garnish with avocado pieces.

Chef Tips

  • This dish can be topped with a variety of add-ons: Try hot sauce, salsa, sauteed greens, or a fried egg.

Nutrition Info and more

Serving size:
2
cups
Total calories:
511
Total fat:
17 g
Saturated fat:
3 g
Fiber:
17.5 g
Sodium:
222 mg
Attribution

Publication: 

Cooking Environment: 

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