Quick Avocado Rice

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This quick Avocado Rice recipe is inspired by Mexican flavours and is a healthy, zesty, and delicious rice bowl that I love to make on repeat.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Side Dish

Cuisine: American, Mexican

Servings: people

Calories: 832kcal

Author: Emily Roz

Ingredients

For the rice

1 tablespoon butter
3 garlic cloves minced
400 ml basmati rice pour the basmati rice into a measuring cup
400 ml coconut milk
400 ml water
½ teaspoon flaky salt

For the avocado mixture

4 avocados mashed
1 ½ lime juiced
15 g cilantro finely chopped

Instructions

Place a medium-sized saucepan on medium heat and add in the butter and minced garlic. Fry for 3 minutes until fragrant, stirring frequently.
Pour in the basmati rice followed by the coconut milk, water, and pinch of salt. Give it a stir, then bring it up to the boil. Once bubbling, add on the lid and reduce the heat to low. Set a timer for 10 minutes. Do not take off the lid. After the 10 minute timer has gone off, turn off the heat and leave the rice to steam for another 5 minutes (once again, leaving the lid on).
Once your rice has finished steaming, remove the lid and fluff up using a fork.
While you're cooking the rice, make your avocado crush. Mash avocado in a bowl and then add in the lime, chopped cilantro, salt, and pepper. Every avocado and lime is a different size, so once you've combined everything, taste and adjust the seasonings by adding more lime juice if necessary, or more salt and/or pepper!
Combine the rice and the avocado mixture in a large bowl or in the saucepan until the rice has turned a lovely shade of lime green. Taste and season accordingly.
Serve up your avocado rice and devour with grilled meat, oven-baked salmon, fried greens, or with whatever you fancy!

Notes

Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!

Storage: Once your rice is cool, divide into containers and into the fridge for up to 3 days.

Freezing: you can totally freeze this recipe. Once cooled, place into airtight containers (don't forget to label with date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.

Reheating: place the container (lid ajar) in the microwave and reheat for a few minutes until piping hot.

Nutrition