Rio Grande Rice and Beans

Rio Grande Rice and Beans

Rio Grande Rice and Beans - perfect for Mexican dinner that can be ready in 20 minutes.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

1 1/3
cups vegetable or chicken broth
1 1/3
cups uncooked instant rice
1/4
teaspoon pepper
1
can (15 to 16 ounces) kidney beans, rinsed and drained
3
medium green onions, sliced (1/3 cup)
1
large avocado, diced
2
teaspoons lime juice
1
medium green onion, sliced (2 tablespoons)
  1. Heat broth to boiling in 2-quart saucepan. Stir in rice and pepper; remove from heat. Cover and let steam about 5 minutes or until liquid is absorbed.
  2. Fluff rice with fork. Stir in beans and 1/3 cup onions.
  3. Mix avocado and lime juice; gently fold into rice. Sprinkle with 2 tablespoons onion.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For the richest flavor, use a fully ripe avocado that yields to gentle pressure. The Haas variety, characterized by its oval shape and pebbly skin changing from green to black as it ripens, is higher in fat than other varieties, making it rich, buttery and more flavorful.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 2g,),
  • Cholesterol 0mg;
  • Sodium 650mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 7g,
  • Protein 10g;
*Percent Daily Values are based on a 2,000 calorie diet.