Navajo Avocado Rice
Experience the vibrant flavors of the Southwest with this Navajo Avocado Rice, a wholesome and versatile dish that’s perfect as a side or a satisfying main meal. This recipe combines fluffy long-grain rice with creamy mashed avocado, zesty lime juice, and a punch of spices like cumin and chili powder for a bold, flavorful base. Packed with fresh cilantro, juicy Roma tomatoes, hearty black beans, and crunchy green onions, every bite is bursting with color and texture. Finished with a drizzle of silky olive oil and optional garnishes like shredded cheese or hot sauce, this quick and easy recipe is ready in just 35 minutes and serves up a comforting, nutrient-packed meal your whole family will love. Ideal for avocado enthusiasts and fans of Southwestern cuisine alike, this dish is sure to be a new favorite at your table.
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Recipe Information
Ingredients
- 1 cup uncooked long-grain rice
- 2 cups water
- 0.5 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 large ripe avocados
- 2 tablespoons fresh lime juice
- 2 cloves garlic
- 0.5 teaspoon ground cumin
- 0.25 teaspoon chili powder
- 0.25 cup fresh cilantro, chopped
- 2 stalks green onions, sliced
- 1 cup black beans, cooked and drained
- 0.5 cup diced Roma tomatoes
- 0.25 teaspoon ground black pepper
- optional: shredded cheese or hot sauce
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch for fluffier rice.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and salt, cover with a tight-fitting lid, and reduce the heat to low. Simmer for 15-20 minutes, or until the rice is tender and the water has been absorbed. Fluff with a fork and set aside to cool slightly.
While the rice is cooking, prepare the avocado mixture. Scoop the flesh of the avocados into a mixing bowl and mash with a fork until smooth. Stir in the lime juice, minced garlic, cumin, chili powder, and black pepper. Adjust seasoning to taste.
In a large mixing bowl, combine the cooked rice with the avocado mixture. Mix well to coat the rice evenly.
Fold in the chopped cilantro, sliced green onions, black beans, and diced tomatoes. Mix gently to combine without mashing the beans or tomatoes.
Drizzle with olive oil and give the rice a final toss. Taste and adjust the seasoning, adding more lime juice, salt, or spices as needed.
Optionally, garnish with shredded cheese or a dash of hot sauce for extra flavor.
Serve warm or at room temperature as a side dish or a standalone meal. Enjoy this fresh, Southwestern-inspired Navajo Avocado Rice!
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 6.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 514 mg | 40% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3320 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
