Rio Grande Rice and Beans

  • Prep 10 min
  • Total 20 min
  • Servings 4
Rio Grande Rice and Beans

Ingredients

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)

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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