Ingredients:
- 3 tablespoons olive oil, divided
- 3/4 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 1/2 cups water
- 1 cup brown rice
- 2 1/2 teaspoons kosher salt
- 1 tablespoon lime zest
- 1/4 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- 2 medium avocados, chopped
- Chipotle Bean Burrito Bowls
- Grilled Vegetables
Directions:
- In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and cook, stirring constantly, until tender, 2 to 3 minutes.
- Add 2 1/2 cups water, rice, salt, and remaining 2 tablespoons oil. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook, stirring occasionally, until rice is tender and liquid is absorbed, about 20 minutes.
- Remove from heat, and let stand, covered, for 15 minutes. Add lime zest and juice, and fluff with a fork. Stir in cilantro and avocado.
- Serve as part of Chipotle Bean Burrito Bowls with Grilled Vegetables.
This recipe is from Taste of the South magazine.