I go through phases where rice is my favourite carbohydrate, and at the moment I’m definitely in one of those phases. It’s simple to cook, varied in texture, absorbs flavour so well, and adapts to so many dishes, cultures and cuisines.
This avocado-citrus rice is a perfect example of this – we use rice to absorb the wonderful richness of the avocado and sour kick of lemon or lime. We add coriander too, giving a nutty undertone across the whole meal.
This is a really simple recipe that makes a great side for contrasting foods – like a bean chilli, or grilled chicken. I’d also be tempted to serve it with some steamed fish – the citrust notes would really blend well with salmon or trout for example.
Preparation time – 5 minutes
Cooking time – 10-12 minutes
Servings – served as a main 2-3 servings, as a side 4-5
Calories per serving – around 400 calories for two servings, 200 calories for four as a side
Difficulty – very easy!
- 2/3rds of a cup of uncooked rice – I used basmati because it cooks quickly, but for a longer cook I would opt for wholegrain basmati or a creamy arborio
- 1 and a half cups of water with a pinch of salt to cook the rice
- 1 avocado
- a big handful of coriander
- 1 lemon or lime (I used lemon today)
- Wash your rice until the water runs clear, then pop in a pan with the 1.5 cups of water
- Heat to a boil then reduce the heat and leave to cook until all the water has been absorbed, which should be the length of time estimated on your rice’s packet! Don’t be tempted to lift the lid off until you think the rice has completely cooked – you’ll lose some water and the ratios will be off!
- While the rice is cooking dice and then mash your avocado
- Finely chope the coriander and juice the fruit, adding both to the avocado
- When the rice is done, add immediately to the other ingredients and stir away until well mixed with the vibrant green colour coating all the rice
- Dress with lime wedges, avocado slices and coriander then … Eat away!!
I cooked it today with a delicious mushroom and bean chilli, I kept the heat of the chilli mild allowing both the earthy mushrooms and the deliciously light flavours from the lemon and avocado to sing through!
I also topped with some sour cream and grated manchego cheese, which have to be considered the secret ingredients to any Mexican inspired meal!
I am waiting for another oppurunity to make this rice, because I think it will be absolutely delicious paired with grilled spicy chicken or a delicately steam fillet of fish!