Cold “Mexican Risotto”

Here’s what I ended up doing with my black beans and avocados the other night!

Ingredients:

3 avocados

3 limes

1 can of black beans

1 envelope Goya seasoning

1 can of diced tomatoes with green chilis

Basmati rice (cook 1 cup in 2 cups water)

2 tablespoons extra virgin olive oil

Cook 1 cup of rice in 2 cups of water and the olive oil. Set aside to cool for about an hour.

Dice the avocados. Put into a large bowl and add the juice of two limes. Mix until the pieces of avocado are well coated.

Mix the Goya seasoning in with the drained (not rinsed) black beans.

Drain the canned tomatoes and mix into the avocado, and then add the seasoned beans. Then take the cooled rice and add it to everything else. Mix thoroughly. Add the juice of the third lime and mix again quickly.

Garnish with lime slices and fresh cilantro, if desired. Enjoy!

Related posts:

1. I have black beans and avocados – help me build a recipe?
2. Baked Stuffed Zucchini
3. Oven fried chicken
4. Comfort food – baked macaroni and cheese.
5. Ten uses for lavender essential oil.