Avocado Rice

Avocado rice is a creamy, vibrant side dish that’s full of flavor and perfect alongside just about anything. I love how the buttery avocado blends into the warm rice, creating a smooth and satisfying texture with a fresh, zesty kick.

Why You’ll Love This Recipe

I love how quick and simple avocado rice is to make. It only takes a few ingredients, but the result tastes like something much more special. The avocado gives it richness, while lime juice adds brightness. It’s perfect as a base for bowls, a filling for wraps, or served as a side with grilled meats or tacos. I also like that it’s naturally dairy-free and vegan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked white or brown rice

• Ripe avocados

• Lime juice

• Garlic (minced or grated)

• Salt

• Black pepper

• Fresh cilantro (optional)

• Olive oil or a splash of water (to adjust texture)

Directions

1. I start with freshly cooked rice or use leftover rice that I warm slightly.

2. In a bowl, I mash the avocados until mostly smooth.

3. I stir in lime juice, garlic, salt, and pepper.

4. I gently fold the mashed avocado mixture into the warm rice until it’s fully combined and creamy.

5. I add chopped cilantro at the end if I want a pop of color and freshness.

Servings and timing

This recipe makes 3 to 4 servings. It takes about 15 minutes total, especially if the rice is already cooked.

Variations

• I add chopped jalapeño or a pinch of chili flakes when I want a spicier version.

• Sometimes I mix in black beans or corn for added texture and protein.

• For a more citrusy kick, I use lemon juice instead of lime.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. The avocado may darken slightly, but I stir it well before serving. I reheat gently in the microwave and sometimes add a splash of water or oil to freshen it up.

FAQs

Can I use leftover rice?

Yes, I often use day-old rice. I warm it slightly before mixing it with the avocado to help everything blend smoothly.

Will the avocado turn brown?

It might darken a bit over time, but the lime juice helps slow that down. I store it with plastic wrap pressed directly against the surface to reduce browning.

Is avocado rice served hot or cold?

I usually serve it warm, but it’s also great cold as part of a grain bowl or salad.

Can I add protein to make it a full meal?

Yes, I top it with grilled chicken, shrimp, or a fried egg for a complete dish.

What type of rice works best?

I like using jasmine or basmati rice for their fluffy texture, but any cooked rice works well.

Conclusion

Avocado rice is a fresh and creamy twist on plain rice that I love making whenever I want something quick but flavorful. It’s easy to customize, pairs well with so many dishes, and comes together in no time. Whether I’m serving it as a side or making it the star of the plate, it’s always a hit.

Avocado Rice

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Avocado rice is a creamy, zesty, and flavorful side dish made with ripe avocados, lime juice, and warm rice. It’s simple, vegan, and perfect with tacos, grilled meats, or as a base for bowls.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 3–4 servings
• Category: Side Dish
• Method: Stovetop (for rice)
• Cuisine: Fusion
• Diet: Vegan

Ingredients

• 2 cups cooked white or brown rice
• 2 ripe avocados
• 2 tbsp lime juice (about 1 lime)
• 1 clove garlic, minced or grated
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional)
• 1 tbsp olive oil or water (to adjust texture as needed)

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Instructions

1. Start with freshly cooked or gently warmed leftover rice.
2. In a bowl, mash avocados until mostly smooth.
3. Stir in lime juice, garlic, salt, and pepper.
4. Gently fold the avocado mixture into the warm rice until creamy and well combined.
5. Add chopped cilantro if using, and mix gently.
6. Adjust texture with a splash of olive oil or water, if desired.
7. Serve warm or chilled as preferred.

Notes

• Add chopped jalapeño or chili flakes for heat.
• Mix in black beans or corn for extra texture and protein.
• Use lemon juice instead of lime for a different citrus note.
• Best enjoyed fresh, but leftovers keep for up to 2 days.
• Use plastic wrap pressed on the surface to prevent browning.

Nutrition

• Serving Size: 1 cup
• Calories: 290
• Sugar: 1g
• Sodium: 280mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg