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Creamy Cilantro Lime Avocado Rice

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 1/2 cups long grained rice, rinsed and drained
  • 3 cups chicken broth (may sub vegetable broth)
  • 1 .5 oz can black beans, rinsed and drained (optional)
  • 2-3 mangoes, peeled and chopped (optional)
Creamy Blender Avocado Sauce
  • 1/2 cup sour cream (I use light)
  • 1/4 cup milk
  • 1 large Avocado, peeled and pitted
  • 1/2-1 Jalapeño seeded, deveined and roughly chopped (optional)
  • 1/4 cup packed cilantro
  • 1/4 red onion, roughly chopped
  • 2-3 garlic cloves, peeled
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons lime juice plus more to taste

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, add all of the Creamy Blender Avocado Sauce ingredients to your blender and blend 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. Garnish with mangoes (optional).