Ensalada de Arroz con Aguacate (Avocado Rice Salad)
This colorful and fresh dish is not only quick to make but also bursting with flavor, making it a perfect choice for a healthy and satisfying meal tonight!
Begin by cooking the rice. Bring 2 cups of water to a boil in a pot, add 1 cup of rice, a pinch of salt, and cover. Reduce the heat to low and let it simmer for about 18 minutes or until the rice is tender and the water is absorbed. Once cooked, set aside to cool.
While the rice is cooling, prepare the vegetables. Dice the avocado and tomato, finely chop the red onion, and roughly chop the cilantro.
In a mixing bowl, combine the cooled rice, avocado, tomato, red onion, and cilantro. Squeeze the juice of one lime over the mixture.
Season the salad with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then gently toss the ingredients together until well mixed.
Let the salad sit for about 5 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
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- Add black beans for extra protein and fiber.
- Incorporate corn for sweetness and crunch.
- Substitute the lime with lemon or orange juice for a different citrus twist.
- To enhance the flavor, consider adding a pinch of cumin or chili powder for a kick.
- If the avocados are not ripe, you can add a dash of vinegar to give it a tangy taste.
- Make sure the rice is completely cooled before mixing to avoid mushiness.
- fat: 12g
- fiber: 5g
- sugar: 1g
- protein: 4g
- calories: 200
- carbohydrates: 24g
This salad is packed with healthy fats from the avocado, which support heart health. It's also rich in fiber, aiding digestion, and provides essential vitamins from the fresh vegetables, making it a nutrient-dense choice.
