If I had to describe this Avocado Basil Rice with Tomatoes 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.
This rice dish 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.
- 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.
- Serve immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.