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Spanish rice and black beans with avocado

The shelf's brown rice and quinoa blend is cooked through already—you're just warming it and building a quick bowl with beans, avocado, and lime. This is weeknight food that tastes put together without pretense.

Serves 2. 20 minutes, 8 at the stove.

About 380 calories a serving, 8 g protein, 51 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1 can (15 oz) canned black beans
  • 1 avocado

From your shelf

  • 1 package (about 8 oz) Spanish-style brown rice with black quinoa

Staples

  • 1 tablespoon oil
  • to taste salt
  • to taste pepper

  1. Heat 1 tablespoon oil in a skillet over medium-high heat. Open the rice package and add its contents to the pan, breaking up any clumps with a wooden spoon. Stir occasionally until the rice is heated through and the bottom browns lightly, about 5 minutes.
  2. Drain and rinse one can of black beans and add them to the pan, stirring to combine. Warm for 2 minutes until the beans are heated through.
  3. Divide the rice and beans between two bowls. Halve the avocado, remove the pit, slice the flesh, and arrange it on top of each bowl. Season with salt and pepper to taste.

Note Swap the avocado for a fried egg or lime crema if preferred. Leftovers keep in the fridge for two days; reheat gently with a splash of water. Serve with hot sauce, cotija cheese, cilantro, lime wedges, or a simple green salad on the side.

On the label

WATER, PARBOILED BROWN RICE, CORN, RED PEPPERS, BLACK QUINOA, SUNFLOWER OIL, SEA SALT, TOMATO POWDER, ONION POWDER, GARLIC POWDER, DRIED CILANTRO, PAPRIKA (COLOR), GROUND WHITE PEPPER, GROUND RED PEPPER.

Simply Balanced, entrees, sides & small meals, serving 240 g, package 8.5 oz/240 g. Ingredients as printed on the label.

More from Simply Balanced

Other brown rice

Cooks as brown rice, quinoa. Half of it left? Use up the brown rice.

Had this in a photo? Cook with it Photograph your shelf