Mexican-Style Black Rice
Mexican-Style Black Rice
1 cup black rice, rinsed
2 cups water
3 tablespoons Chosen Foods avocado oil
1 tablespoon white balsamic vinegar
¼ teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
¼ teaspoon fresh cracked black pepper
2 Roma tomatoes, diced
½ sweet onion, diced
1 yellow bell pepper, seeded and diced
1 ripe avocado, seeded and diced
¼ cup cilantro leaves
¼ cup crumbled goat cheese (optional)
Place rinsed rice in a large saucepan with 2 cups water. Bring to a boil, cover, reduce heat, and simmer 30-40 minutes. Remove from heat and let steam for 10 minutes.
Transfer cooked black rice to large bowl and toss with avocado oil and white balsamic vinegar. Season rice with cumin, cayenne, sea salt and cracked pepper. Add in onion, tomatoes, onions, yellow peppers, avocado and cilantro and gently combine. Add optional crumbled cheese to garnish.
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ATLANTA BOTANICAL GARDEN MEMBER NIGHT!
Spring is finally here in Atlanta as we celebrated with our members at the Atlanta Botanical Garden last night! We had a fantastic time in the Edible Garden and Outdoor Kitchen making a great little Superfood sensation with ingredients that will be growing in the Garden this summer! This dish is way too easy to make and is full of fresh and delicious ingredients that will keep you making this time and time again for your go to side dish going forward. We used all those vegetables that you would typically put in your homemade guacamole and paired it with black rice, which is considered a Superfood in itself. Drizzle on the avocado oil and you have a satisfying and tasty dish that can be paired with a chicken or fish or stand alone for lunch! Come and visit at the Atlanta Botanical Garden this summer to find some wonderful demos and recipes along with the charm and grace of the gorgeous gardens. MM
#atlantabotanicalgarden #chosenfoods #black rice #avocado #chefmegan
