Avocado Cilantro Lime Rice – Messin with Perfection
If you like avocado, cilantro, rice…you are going to LOVE this! If it’s here, I’m eating it, in a burrito, quesadilla, taco, with a spoon….
The first time I made this, tweaking it to how I liked it, it was awesome and I fell in love with it. I am a person who loves bold flavors, they can march up and smack me in the tastebuds and I am one happy camper.
So, the second time I made it, I tweaked a little more, more cilantro, more garlic, more lime juice and my tastebuds were dancing around the kitchen. I also used more of the avocado mixture with a little less rice. It needed to be a little creamier….
So, to my family and friends who tried this the first time…it’s better.
I know, some people don’t care to have flavor smack them in the face. Just reduce or increase ingredients as fits your taste. I’ve seen similar recipes with cumin added (http://www.cookingclassy.com/2014/06/avocado-cilantro-lime-rice/).
The only thing about this that takes any time at all is the rice. Because it’s better if the rice is at least at room temperature or chilled down when you start. Just warm the whole thing up in the microwave if you want it a little warm, it’s delicious at every temperature I’ve tried so far. Tonight, I put it in a chicken taco, then put the whole thing back in the skillet on a low heat, just enough to warm the insides a little. W.O.W. Then I finished off the rest of it with a spoon. I couldn’t leave it alone. And I wish I had more.
- 3 cups cooked rice, brown or white, cold works best to mix it.
- 2 small or 1½ large ripe avocados
- 3-4 Tbsp fresh lime juice
- ½ - ¾ cup chopped fresh cilantro
- ½ teaspoon salt
- Black pepper to taste
- About 1 teaspoon minced garlic
- Tiny pinch jalapeno paste (see below) Just enough for the flavor of the pepper without the heat
- If not using left over rice, cook 1 cup rice JUST until tender and cool or chill completely.
- Mash the avocado in a medium bowl. Stir in the lime juice, cilantro, salt, pepper, garlic and jalapeno paste. Taste for seasonings. Fold in the rice.
- This is so easy, you can adjust any of these flavorings as you like or add what you like.
- Jalapeno paste:
- When jalapenos are in season, I do this just to preserve them and have them on hand for salsa, guacamole, or this rice!
- Cut the tops off the jalapenos, split them lengthwise down the middle then cut into several more chunks. Throw them in the food processor with enough lime juice to make the pepper stay in there chopping. Chop until very fine. Throw it in a zipper bag and freeze. You can cut some off with a sharp knife when you need it. Or you can freeze it in smaller portions, Ice cube size, whatever works for you.
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