Avocado Mango Rice
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Avocado Mango Rice
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 ½ cups long grained rice rinsed and drained
- 3 cups chicken broth may sub vegetable broth
- 14.5 oz can black beans, rinsed and drained (optional)
- 2-3 mangoes peeled and chopped
Creamy Blender Avocado Sauce
- ½ cup sour cream I use light
- ¼ cup milk
- 1 large avocado peeled and pitted
- 1 Jalapeño seeded, deveined and roughly chopped (optional)
- ¼ cup packed cilantro
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons lime juice
Instructions
- Add rice, beans (optional) and chicken broth to a large nonstick skillet and bring to a boil. Reduce heat to low (dial should be a little above lowest setting), cover, and simmer for approximately 15-20 minutes or until rice is tender, stirring at 15 minutes. Remove from heat and let sit, uncovered, for 5 minutes.
- While rice is cooking, add all of the Creamy Blender Avocado Sauce ingredients to your blender and bend until smooth. Stir into cooked rice until well combined, adding milk if needed to reach desired consistency. Season with additional salt, pepper and lime juice to taste. Stir in mangoes or top individual servings with mangoes.
Nutrition Information
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Calories
398kcal
(20%)
Carbohydrates
66g
(22%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
10mg
(3%)
Sodium
844mg
(35%)
Potassium
685mg
(20%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
890IU
(18%)
Vitamin C
36.2mg
(40%)
Calcium
81mg
(8%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 844mg | 35% |
| Potassium | 685mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 36.2mg | 40% |
| Calcium | 81mg | 8% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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