Avocado Almond Rice
Ready In: 50 mins
Serves: 8
Ingredients
- 3 tablespoons butter (or olive oil)
- 1 cup onion, minced
- 2 cups long grain white rice
- 2 cups hot water
- 2 bay leaves
- 1⁄4 teaspoon salt
- black pepper, freshly ground to taste
- 2 avocados, chopped (Large Haas, about 20 oz)
- 1 tablespoon fresh thyme leave
- 2 red bell peppers, roasted, peeled and chopped
- 1⁄4 cup plus 2 teaspoons avocado oil
- 2⁄3 cup almonds, toasted & chopped
Directions
- Heat the butter in a heavy medium saucepan until melted.
- Add the onion and cook over low heat for 7 minutes or until tender, stirring frequently; do not brown.
- Add the rice and cook over medium heat for 4 minutes, stirring constantly.
- Pour in the hot water and stir once. Add the bay leaves, salt & pepper. Bring to a boil.
- Cook, covered, over low heat for 10 to 12 minutes or until the rice is tender and the liquid is absorbed; do not stir.
- Remove and discard the bay leaves. Add the avocados, thyme, bell peppers and avocado oil and stir gently. Stir in half the almonds. Adjust seasonings.
- Sprinkle with the remaining almonds.
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