If I had to describe this rice in just five words, they’d be creamy, bright, fresh, tender and satisfying. It’s unexpected – a very green rice, dotted with red tomatoes – but absolutely delicious. It’s a soothing mix of flavors and textures.
Avocado-Basil Rice with Tomatoes combines the flavors of mild guacamole with tender, warm rice. It’s a perfect side dish for spicy foods and bloody steaks. I came up with this one afternoon while sitting on the beach, contemplating dinner. We were having steak with a chipotle honey sauce, and I wanted something that could stand up to those flavors. This was totally it.
What made this even better for me was that it took about 10 minutes to make. I used Trader Joe’s frozen Jasmine Rice, and did everything else from scratch. Easy peasy.When dinner is late to hit the table (it was) and you don’t feel like spending a long time in the kitchen (I didn’t), then a dish like this is a blessing.
Avocado-Basil Rice with Tomatoes
2 ripe Hass avocados, pitted and peeled
2 tbsp lemon juice
1 cup fresh basil, finely chopped
1 clove garlic, minced
salt and pepper, to taste
1 medium tomato, diced
4 cups cooked white rice
In a large mixing bowl, mash the avocado with the prongs of a fork. Stir in the lemon juice, basil, garlic, salt and pepper and tomato.
Pour the hot white rice into the bowl and stir well to combine. Taste and adjust seasoning as needed.