We are on the 2nd day of 2013, which means eating healthy, right? Did you make a resolution to eat better, or lose weight, or exercise more? I am not big on resolutions, so I didn’t really make any. I do need to get back on track with eating, but that is always the case after a holiday, no matter what time of year it is. I also need to get back to exercising. I hurt my foot on Thanksgiving, and haven’t been able to do much of anything since. I am hoping I can do some walking, and work back up to running in January.
I am here to help you with those resolutions. Mexican is one of my favorite types of food, and it can be notoriously bad for you. But this rice isn’t! I got it, probably 6 or 7 years ago from a low calorie magazine. I can not remember where it came from, I have just memorized it and have been making it since. I honestly can not believe it has taken so long to share it with you.
This rice is full of avocados, which might seem a little strange for rice, but trust me on this one. I have served this rice to countless people, and everyone raves about it. I have had to give out this recipes more times than I can remember over the years. So, just because you are trying to eat better don’t eliminate Mexican from your diet!
- 2¼ cup water
- 2 chicken bouillon cubes
- 1 Tbls butter
- 1 Tbls ground cumin
- 1 cup long grain white rice
- ⅓ cup salsa
- 3 scallions, chopped
- 1 avocado, chopped
- Add water, bouillon cubes, butter, and cumin to a saucepan. Bring to a boil. Stir in rice, cover, and reduce heat to low. Cook for 20 minutes, or until the liquid is absorbed. Stir in salsa. Remove from heat. Fold in the scallions and avocado. Serve.