With a simple shortcut, you can have this avocado rice ready for the dinner table in about five minutes!
It took me a while to get used to the switch, but I am finally used to eating brown rice instead of white. Not only am I used to it, I would even say I prefer the chewy texture and nutty flavor of brown rice in most cases. The only thing I don’t like about it is the fact that it takes 40+ minutes to cook. I did finally get a rice cooker a few months ago, which makes perfect rice easily, but it takes more like an hour to cook brown rice! Sometimes I don’t have an hour to wait for dinner to be ready, and in those cases I am in total love with frozen brown rice! Have you seen this stuff? It’s pre-cooked brown rice in steamable bags that you pop in your microwave for a few minutes. Voila! Perfect brown rice in practically no time!
I like to use frozen rice in this avocado rice recipe because it means a 5-minute side dish. You can’t beat that! This tangy rice is great on its own or added to tacos or burritos. I hope this will become one of your go-to recipes for nights when you need a super quick meal!
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 4 cups hot cooked brown rice (20 oz. of heated frozen brown rice)
- 1 ripe avocado
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt or more to taste
- 1/4 teaspoon ground cumin
- 1/4 cup chopped cilantro leaves
Ingredients
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- In a medium bowl, scoop out flesh of avocado and mash with lime juice, salt, and cumin.
- Stir in rice and cilantro until well mixed. Adjust salt and lime to taste. Done!
- Be conservative with the lime and salt, and add more to taste. It’s easy to add more, but you can’t take it out if you add too much! (Ask me how I know…)
- Adapted from Bran Appetit!
You’ll also love these easy side dishes:
Cheddar Chive Rice
Loaded Mashed Potatoes with Cheese and Bacon
This was good with some jerk chicken and spiced collard greens!
so delicious and easy! I used white rice instead of brown but it still worked well. I also added in a spoonful of light sour cream which made the avocado mixture shooter and creamier with the rice. I highly recommend!
I love that sour cream idea! I’m going to try that next time for sure.
Thank you!!
i made this last week and we loved it! Am making it again for my daughter’s birthday dinner. Thanks so much for a yummy recipe.
Thank you, Sharon! So glad you like it!
What a great side dish idea! So creative!
Thank you, Kristen! So happy to have met you last weekend. Your talk was very inspiring! :)
Why don’t you just make more rice & freeze it in individual packets? A Korean friend of mine does this because they eat rice at each meal & there’s not enough time to always make fresh rice. Since I’m single, this is the only way to go:)
I’ll have to try that, Mary! I always think it will not be as good reheated, and they work some sort of magic on the packaged stuff. I’ll try freezing and reheating my own next time. Thanks :)
Cool it in a shallow layer on a sheet pan, then bag it in a zip lok and into the freezer. They make special bags now that can be used to steam food in the microwave.
That’s a great idea, Lisa. Thank you!
If you make the rice using canned coconut milk it gives it such a great extra flavor point that goes with the lime juice perfectly.
I love coconut milk, so that sounds wonderful. I’ll have to try your recommendation next time!
This looks really good. Love the flavor combo!
Thanks so much, Stefani!
Just found this recipe (and your blog) via Pinterest. Love it! Wonderful recipes and a lovely blogger :)
Best regards from Vienna!
That is so sweet, Julia! Thank you so much!