Rice with Avocado and Cherry Tomatoes

There are some recipes that just click, becoming instant staples in the weekly meal rotation. For my family, this Rice with Avocado and Cherry Tomatoes recipe was exactly that – a revelation in simplicity and flavour. The first time I whipped it up, I was looking for something quick, healthy, and satisfying for a weeknight dinner. I had some leftover rice, a perfectly ripe avocado, and a punnet of sweet cherry tomatoes bursting with sunshine. The combination was magical. The creamy avocado, the juicy pop of the tomatoes, and the comforting base of fluffy rice, all brightened with a zing of lime and fresh cilantro – it was a hit! Even my picky eater asked for seconds, which, as any parent knows, is the ultimate culinary compliment. Since then, it’s become our go-to for a light lunch, a vibrant side dish, or even a quick post-workout meal. It’s proof that you don’t need complicated ingredients or hours in the kitchen to create something truly delicious and nourishing. This dish is a celebration of fresh, wholesome ingredients, coming together in a symphony of textures and tastes that always leaves us feeling good.

Ingredients

• 1 cup (approx. 185-200g) uncooked long-grain white rice (or brown rice for a nuttier flavour and more fibre; basmati or jasmine work beautifully) – This forms the hearty base of our dish.
• 2 cups (approx. 475ml) water or vegetable broth (for cooking the rice) – Broth adds an extra layer of subtle flavour.
• 1 large ripe Hass avocado (should yield slightly to gentle pressure) – This will provide the creamy, rich element.
• 1 pint (approx. 2 cups or 300-350g) cherry or grape tomatoes (halved or quartered if large) – These offer a burst of sweetness and acidity.
• 1/4 cup (approx. 15g) fresh cilantro, chopped (leaves and tender stems) – Adds a fresh, herbaceous note.
• 2 tablespoons fresh lime juice (from about 1 medium lime) – Brightens all the flavours and prevents avocado browning.
• 1 tablespoon extra virgin olive oil – For richness and to help meld the flavours.
• 1/2 teaspoon salt (or to taste) – Enhances all the other flavours.
• 1/4 teaspoon black pepper (freshly ground, or to taste) – Adds a touch of warmth.
• Optional: 1/4 red onion, finely diced (for a pungent kick) – Adds sharpness and complexity.
• Optional: 1 small jalapeño, minced (seeds removed for less heat, if desired) – For those who like a spicy element.

Instructions

1. Cook the Rice:
   • Rinse the rice thoroughly under cold running water until the water runs mostly clear. This removes excess starch and helps prevent clumping.
   • In a medium saucepan, combine the rinsed rice and water (or vegetable broth). Add a pinch of salt if using water.
   • Bring the mixture to a boil over medium-high heat.
   • Once boiling, stir the rice once, then reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid.
   • Simmer for 15-20 minutes for white rice, or 40-45 minutes for brown rice, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during this time.
   • Once cooked, remove the saucepan from the heat and let it stand, covered, for at least 5-10 minutes. This allows the steam to finish cooking the rice.
   • Fluff the rice gently with a fork.
2. Prepare the Avocado and Tomatoes:
   • While the rice is cooking or resting, prepare the other ingredients.
   • Wash the cherry or grape tomatoes. Pat them dry and then slice them in half. If they are particularly large, you might want to quarter them. Place them in a medium-large mixing bowl.
   • If using, finely dice the red onion and mince the jalapeño. Add them to the bowl with the tomatoes.
   • Halve the avocado, remove the pit, and scoop the flesh into the mixing bowl with the tomatoes. You can either dice the avocado before adding it or mash it slightly in the bowl for a creamier texture, depending on your preference.
   • Immediately drizzle the fresh lime juice over the avocado to prevent browning and to add flavour.
3. Combine the Ingredients:
   • Add the chopped fresh cilantro and extra virgin olive oil to the bowl with the avocado and tomatoes.
   • Season with salt and freshly ground black pepper.
   • Gently toss all the ingredients in the bowl together until the avocado is lightly mashed and coats the tomatoes, and everything is well combined. Be careful not to overmix if you prefer chunks of avocado. Taste and adjust seasoning (salt, pepper, lime juice) if necessary.
4. Assemble the Dish:
   • Once the rice is fluffed and ready, you can either mix it directly into the bowl with the avocado and tomato mixture or serve the avocado-tomato mixture spooned over individual portions of rice.
   • If mixing everything together, add the warm, fluffed rice to the bowl and gently fold it in until evenly distributed. The warmth of the rice will slightly soften the avocado, creating an even creamier texture.
5. Serve Immediately:
   • Serve the Rice with Avocado and Cherry Tomatoes warm or at room temperature. Garnish with a little extra cilantro or a lime wedge, if desired.

Nutrition Facts

• Servings: Approximately 2-3 main course servings or 4 side dish servings.
• Calories per serving (approximate, based on 3 servings): Around 450-550 kcal.
  • This is an estimate and can vary based on exact ingredient quantities, rice type, and serving size.
• Healthy Fats: Rich in monounsaturated fats from avocado, which are heart-healthy and help with the absorption of fat-soluble vitamins. These fats contribute to satiety, keeping you fuller for longer.
• Dietary Fiber: Good source of dietary fibre, especially if using brown rice. Fibre aids in digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness.
• Vitamins and Minerals: Provides Vitamin C from tomatoes and lime juice (an antioxidant supporting immune function), Vitamin K and Folate from avocado, and various B vitamins from rice.
• Complex Carbohydrates: Rice offers complex carbohydrates, providing sustained energy release, making this dish a great option for a fulfilling meal.
• Antioxidants: Cherry tomatoes are packed with lycopene, a powerful antioxidant linked to various health benefits, including skin health and reduced risk of certain diseases. Cilantro also contains beneficial antioxidant compounds.

Preparation Time

• Total Preparation Time: Approximately 30-55 minutes
  • Prep Time (Chopping & Mixing): 10-15 minutes (This involves washing and chopping tomatoes, cilantro, onion/jalapeño if using, and preparing the avocado).
  • Cook Time (Rice): 20-40 minutes (Depending on whether you use white rice, which cooks faster, or brown rice, which takes longer. This also includes the resting time for the rice).
• Short Description: This dish comes together relatively quickly, with most of the “active” time spent on chopping while the rice cooks passively. It’s an excellent choice for a weeknight meal when you want something fresh and flavourful without spending hours in the kitchen. The hands-off rice cooking time allows you to efficiently prepare all the other components.

How to Serve

This Rice with Avocado and Cherry Tomatoes dish is wonderfully versatile. Here are several ways to serve and enjoy it:

• As a Light Main Course:
  • Serve warm in bowls for a satisfying vegetarian or vegan lunch or dinner.
  • Garnish with a sprinkle of toasted pumpkin seeds or sunflower seeds for added crunch.
  • A dollop of vegan sour cream or Greek yogurt (if not vegan) can add extra creaminess.
• As a Vibrant Side Dish:
  • Pair it with grilled chicken, fish (like salmon or cod), or shrimp for a complete meal.
  • Serve alongside black beans or chickpeas for an extra protein boost.
  • It complements Mexican-inspired dishes like tacos, fajitas, or quesadillas beautifully.
• In a Buddha Bowl or Grain Bowl:
  • Use it as a base and add other roasted vegetables (like sweet potatoes or bell peppers), leafy greens (spinach or arugula), and a protein source.
  • Drizzle with your favourite dressing, like a chipotle-lime vinaigrette or a creamy tahini dressing.
• For Meal Prep:
  • Cook the rice ahead of time and store it separately.
  • Prepare the tomato and cilantro mixture (without the avocado and lime juice initially, if preparing far in advance, to prevent sogginess).
  • When ready to eat, combine the rice, tomato mixture, and freshly diced avocado with lime juice.
• Creative Variations:
  • Breakfast Bowl: Top with a fried or poached egg for a hearty and nutritious breakfast.
  • Lettuce Wraps: Spoon the mixture into crisp lettuce cups (like romaine or butter lettuce) for a low-carb option.
  • Stuffed Bell Peppers: Use the mixture as a filling for hollowed-out bell peppers (raw or lightly baked).
• Temperature Considerations:
  • Warm: Ideal when freshly made, as the warmth of the rice slightly melts the avocado for extra creaminess.
  • Room Temperature: Perfect for picnics, potlucks, or packed lunches.
  • Chilled: Can be enjoyed chilled, though the avocado texture might firm up slightly. If serving chilled, you might want to let it sit out for 10-15 minutes before eating.

Additional Tips

1. Choosing the Perfect Avocado: Select an avocado that yields to gentle pressure but isn’t mushy. If you buy firm avocados, let them ripen on the counter for a few days. To speed up ripening, place them in a paper bag with an apple or banana.
2. Rice Variations: Don’t be afraid to experiment with different types of rice. Brown rice adds a nutty flavour and more fibre. Quinoa or couscous can also be used as a base for a gluten-free (quinoa) or different textural experience.
3. Spice it Up or Down: Adjust the heat by adding more or less jalapeño, or try a pinch of red pepper flakes or a dash of your favourite hot sauce. For a milder version, omit the jalapeño entirely.
4. Herb Power: While cilantro is classic, feel free to substitute with fresh parsley if you’re not a cilantro fan. A little fresh mint or dill could also offer an interesting twist.
5. Boost the Veggies: Feel free to add other finely diced vegetables like bell peppers (any colour), cucumber for extra crunch, or corn (fresh or frozen and thawed) for sweetness.
6. Add Protein: For a more substantial meal, mix in cooked black beans, chickpeas, grilled chicken, shrimp, or crumbled feta cheese (if not vegan). Tofu or tempeh would also work well.
7. Prevent Avocado Browning: Lime (or lemon) juice is key. If making ahead, dice the avocado and toss it with lime juice just before combining with other ingredients or serving to maintain its vibrant green colour.
8. Storage: This dish is best enjoyed fresh due to the avocado. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. The avocado may brown slightly, but it will still be safe to eat. You can press plastic wrap directly onto the surface of the dish before sealing the container to minimize air exposure.

FAQ Section

1. Q: Can I make this recipe vegan?
   • A: Yes, absolutely! The core recipe as written is naturally vegan if you use water or vegetable broth for cooking the rice. Just ensure any optional additions or serving suggestions (like yogurt) are also plant-based.
2. Q: Is this recipe gluten-free?
   • A: Yes, rice is naturally gluten-free, as are avocados, tomatoes, and the other fresh ingredients. Just ensure your vegetable broth (if using) is certified gluten-free if you have celiac disease or severe gluten sensitivity.
3. Q: Can I use a different type of rice?
   • A: Certainly! While long-grain white rice is suggested, brown rice, basmati, jasmine, or even short-grain rice would work. Adjust cooking time and liquid according to the type of rice you choose. Quinoa is also an excellent gluten-free alternative.
4. Q: How can I prevent my avocado from turning brown too quickly?
   • A: The key is acidic ingredients. Tossing the avocado with fresh lime or lemon juice immediately after cutting it significantly slows down the oxidation process that causes browning. Adding it to the dish just before serving also helps.
5. Q: What if I don’t like cilantro?
   • A: Cilantro has a distinct flavour that not everyone enjoys. You can easily substitute it with fresh flat-leaf parsley for a different herbaceous note, or simply omit it. Fresh chives or a little dill could also work, depending on your preference.
6. Q: Can I prepare this dish ahead of time for meal prep?
   • A: Yes, with a slight modification. Cook the rice and store it. Prepare the tomato, onion (if using), and cilantro mixture and store it separately. Dice and add the avocado with lime juice just before serving or combining for best results. This prevents the avocado from browning excessively and the tomatoes from making the rice soggy.
7. Q: My cherry tomatoes aren’t very sweet. What can I do?
   • A: If your tomatoes are a bit tart, you can add a tiny pinch of sugar (about 1/4 teaspoon) or a drizzle of agave/maple syrup to the tomato mixture to help balance the flavours and enhance their natural sweetness. Roasting the tomatoes briefly can also concentrate their sugars.
8. Q: How can I add more protein to this dish?
   • A: This dish is a great base for added protein. Consider mixing in cooked and cooled chickpeas, black beans, edamame, grilled or shredded chicken, cooked shrimp, crumbled tofu or tempeh, or even a sprinkle of toasted nuts and seeds like almonds or pumpkin seeds.

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