As the cartoon implies, when you go to buy an avocado, it seems as though they are all either over ripe or hard as rocks. I generally buy them in a bag when the price is right, and of course, they all seem to ripen at exactly the same time, leaving me needing to use up 4-5 avocados in a short amount of time.
This rice is delicious in a wrap, or with Chipotle Pepper Beef.
Time: about 25 min – 5 min prep, 20 minutes cook
Serves: 4 as side
- 1.5 cups rinsed brown rice
- 2 ripe avocados
- 1/4 cup finely minced cilantro
- 1 small clove of garlic, minced or pressed
- juice of one lime (if your lime isn’t very juicy, feel free to use two)
- half a minced jalapeño
Cook rice using your preferred method. I generally use a rice cooker, but just follow your usual method.
While rice is cooking, remove skin and seed from avocado. To do this, run a knife lengthwise along the avocado through the fruit around the seed. Twist halves apart, and use your knife to knock out the seed. I generally cross hatch it with my knife and then use a spoon to scoop out the flesh, but since you are mashing it you can just take it out in one chunk if you like. Discard skin and seed and place flesh in a bowl. I was going to take photos of this process, but sometimes I don’t feel like re-creating the wheel so to speak. There is a lovely diagram of how to cut an avocado here as well as additional information about them.
Juice lime(s) over avocado. Mince about 1/4 cup fresh cilantro and mince or press clove of garlic. Add to avocado. Use a fork to mash together. Season with a pinch of salt.
When rice is cooked, mix together with mashed avocado mixture. Serve hot.