RIO GRANDE RICE AND BEANS

Rio Grande Rice and Beans image

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 280, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 7 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg