Avocado Rice is not only a vibrant and flavorful way to serve this dependable grain, but its lovely pale green color will also add beauty to any meal’s presentation.
Avocado is one of those celebrated ingredients that, when put on top of a dish, can transform it into something even more special. Think avocado toast, avocado slices on sandwiches, salads, and so many Mexican dishes. Avocado in a sushi roll! We love our avocados. So why did it take me so long to realize how wonderful that creamy, pale green beauty would be in a dish? Enter this glorious avocado rice!
Technically a fruit but often considered a vegetable in the culinary world, ripe avocados are buttery, smooth, and a bit nutty; they’re luxuriant, rich, and full of healthy fats. What’s not to love? And when you mash and then mix them into warm rice with the other delicious ingredients in our recipe, the result is something brand-new that takes a standard side dish into the flavor stratosphere.
Cooking the rice in the garlic and spices, including cumin and onion powder, is the first step to building this truly spectacular side dish. Once the rice is done, adding the lime zest and juice, cilantro, and the star of the show, avocado, creates this combination of warm, rich flavors and bright freshness that is simply irresistible. The avocado adds a wonderful velvety texture to the rice, too.
What is cumin?
This may come as a surprise since it is neither green nor mild, but cumin is a member of the parsley family. It is actually the dried seed of the cumin plant (Cuminum cyminum). Used to flavor food since ancient times and considered medicinal in ancient Egypt and ancient Greece, cumin remains an important spice in many cuisines, such as Spanish, Indian, North African, and Middle Eastern. And, of course, Mexican. You probably recognize cumin as a primary flavor in taco seasoning. Cumin brings a warm and earthy complexity with a hint of citrus to every recipe that calls for it, including our avocado rice.
How do I store leftovers?
Cooled avocado rice can be stored in an airtight container in the refrigerator for 1-2 days. While it’s normal for avocados to become discolored because of oxidation, you can still eat the stored avocado rice as long as there are no signs of spoilage (odor or slimy texture). You can also freeze cooled avocado rice in the airtight container for up to 3 months. Thaw overnight in the fridge before reheating in the microwave.
Serving suggestions
Avocado rice is a perfect side for main dishes like Roast Chicken or Baked Pork Chops, but my favorite thing to do with it is use it as the base for some delicious bowls. I love to flake Asian Salmon on top of a bowl of avocado rice and then add some Korean Cucumber Salad (Oi Muchim), these wonderfully seasoned Sautéed Carrots, and some crispy Fried Wontons. A favorite around here is a Mexican bowl, featuring avocado rice topped with Crock-Pot Taco Meat or Mexican Pulled Chicken, some Instant Pot Pinto Beans, crunchy Fried Corn, then drizzled with Green Enchilada Sauce and finished with a dollop of Avocado Crema.
Avocado Rice
Ingredients
- 1 1/2 teaspoons olive oil
- 1 teaspoon minced garlic
- 1 cup long-grain white rice
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1 3/4 cups water
- Zest and juice of 1 lime
- 3 tablespoons chopped fresh cilantro plus more, for garnish
- 2 medium avocados mashed with chunks
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 1 minute.
- Stir in the rice, salt, cumin, onion powder, and water. Increase the heat to high, bring the mixture to a boil, then cover, reduce to low, and let simmer for 13-17 minutes.
- Remove the pan from heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork, then stir in the lime zest, lime juice, and cilantro. Gently fold in the mashed avocados and adjust salt to taste. Garnish with additional cilantro.
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