Ingredients
1 1/3
cups vegetable or chicken broth
1 1/3
cups uncooked instant rice
1/4
teaspoon pepper
1
can (15 to 16 ounces) kidney beans, rinsed and drained
3
medium green onions, sliced (1/3 cup)
1
large avocado, diced
2
teaspoons lime juice
1
medium green onion, sliced (2 tablespoons)
Preparation
Heat broth to boiling in 2-quart saucepan. Stir in rice and pepper; remove from heat. Cover and let steam about 5 minutes or until liquid is absorbed.
Fluff rice with fork. Stir in beans and 1/3 cup onions.
Mix avocado and lime juice; gently fold into rice. Sprinkle with 2 tablespoons onion.
