Prep 10 mins
Cook 35 mins
A colorful, healthy side dish for any meal. Chopped cilantro would be a great addition! This is from Light & Tasty’s Feb/March 2005 issue. I haven’t tried it yet, but I think it would be really good with burritos or fajitas.
- 2 1⁄4 cups water
- 1 tablespoon butter
- 2 teaspoons chicken bouillon granules
- 3⁄4 teaspoon ground cumin
- 1 cup uncooked long grain rice
- 1⁄3 cup picante sauce
- 1 ripe avocado, peeled and cubed
- 2 green onions, sliced
- Bring water to a boil in large saucepan.
- Add butter, bouillon, and cumin, and stir until butter is melted.
- Add rice and reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
- Stir in picante sauce and heat through.
- Stir in avocado and onions just before serving.
This was a very tasty lunch. I also used pre-cooked brown rice and added fresh tomato at the end. Fresh ground pepper and hot sauce added the finishing touch! Perhaps I will try adding black beans the next time we have this. Thanks for posting!
I used brown rice that had been precooked. The butter and cumin were put into pan and when melted, the rice was tossed in to warm along with the picante sauce. The avocado really makes this dish special. This was served with Recipe #270521 for a delicious meal.
I used veggie broth instead of the water/chicken and omitted the butter, made in my rice cooker, and topped with chunky guacamole instead of the plain avocado and green onions. Oh, and 1 tsp of hot sauce instead of the picante. So I really butchered the recipe, but it was good! Thanks for sharing!