Guacamole Rice

Avocados are something I usually have on hand. They keep well if purchased when firm and they are simply wonderful just sliced and served up all on their own, just as is for a snack or as part of a meal as a nourishing and refreshing side. They also happen to be a fine addition to smoothies, salads, a key ingredient in many favorite dips, such as guacamole, and also feature delightfully in desserts. And this versatile fruit not only tastes good, it's good for a body too. The benefits of eating avocados are many, but to highlight just a few:

Avocado offer an abundance of minerals and vitamins and antioxidants, are an excellent source of potassium, providing more than even bananas, a great source of healthy fats, protein and fiber, have anti-inflammatory properties, aid liver functioning, and help with the absorption of other nutrients.

It's always a shame to waste food, especially something as precious and dear as avocado. The idea for this simple rice dish is especially suited to avocados that are especially ripe and nearing the end of their shelf life. I call it "guacamole rice" because basically I just mashed up some avocado with a few other ingredients that feature in guacamole, and once the rice was cooked, mixed everything together and served. It's a refreshing and creamy side that goes well with any number of mains, such as soups and stews.

Guacamole Rice

Recipe by Lisa Turner
Cuisine: Mexican
Published on December 3, 2016

Simple, creamy, refreshing and zesty rice side dish prepared with avocado, tomatoes and spices for a guacamole rice experience

Preparation: 10 minutes
Cooking time: 40 minutes

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Ingredients:

1 cup dried brown rice
1 shallot, minced
1 jalapeño, seeded and finely chopped
1 avocado, peeled and pitted
1 small tomato, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon paprika or chili powder
juice from 1 lime or small lemon (2 tablespoons)
2 to 3 tablespoons fresh cilantro or parsley, finely chopped
sea salt and fresh ground black pepper to taste

Instructions:

Rinse the rice in a strainer and transfer to a medium heavy-bottomed saucepan. Pour in 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer until the water is absorbed — about 40 minutes. During the last few minutes of cooking time, quickly add the shallot and jalapeño to the pan, cover again, and continue to cook. When the water is absorbed, remove from heat and let stand for 5 minutes.
While the rice is cooking, mash the avocado and stir in the tomato, cumin, paprika or chili powder, lemon or lime juice, and cilantro or parsley. Add this mixture to the cooked rice and add salt and pepper. Fluff with a fork to mix and serve hot or cool, garnished with additional fresh chopped cilantro or parsley if desired.

Makes 5 to 6 servings as a side