10 Minute Avocado Rice Bowls with Black Beans & Tomato Salsa!

10 Minute Avocado Rice Bowls with Black Beans & Tomato Salsa!

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 This dish only takes about 10 minutes from start to finish! I love using a combination of rices.  This Multi-Grain Medley by Minute Rice® contains a mixture of brown rice, red rice, wild rice and a bit of quinoa.  It’s my current favorite blend, but you could use any rice you like. Once the rice is finished cooking, I add half a can of black beans and allow those to heat through while I prepare the salsa and avocado.  Season with salt, pepper and a squeeze of lime juice. While the rice is cooking, drain and rinse the beans. You could use dried beans here, but they would need to be soaked overnight first. Since this was meant to be a quick and easy recipe, I opted for canned today. When the rice is almost finished cooking, add half the can of beans and allow to heat through from the residual heat of the rice. Quarter the tomatoes and remove the seeds and juices. If your onion is large, use just 1/4 of it. Cut into a fine dice. Chop about 2 Tbl of Parsley. Combine the tomatoes, onion and parsley, Add a squeeze of lime juice and season with salt and pepper. Prepare the avocado just prior to serving so that it retains it's color. Top the rice with the avocado and a spoonful of salsa. Season with salt and pepper, to taste. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to The Veg Life! with appropriate and specific direction to the original recipe.

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