Best Rice With Tomatoes Avocado Black Olive Recipes

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GF - RICE BOWL WITH BLACK BEANS, AVOCADO & CILANTRO DRESSING RECIPE - (4.3/5)



GF - Rice bowl with black beans, avocado & cilantro dressing Recipe - (4.3/5) image

Provided by á-46145

Number Of Ingredients 17

The dressing:
1/4 cup fresh lime juice
1/4 cup minced cilantro
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 teaspoon honey
3/4 teaspoon salt
The rice:
1 teaspoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 cup rice
2 cups vegetable broth
The rest:
1 (14 ounce) can black beans, drained and rinsed
3 Roma tomatoes, diced
1 avocado, diced

Steps:

  • The dressing: In a medium bowl, whisk together the lime juice, cilantro, olive oil, garlic, honey and salt. Re-whisk immediately before using. The rice: Heat the olive oil in a medium skillet set over medium heat. Add the onion and saute until the onion is softened, about 3 minutes. Add the garlic and cook for an additional 30 seconds. Pour in the rice and vegetable broth. Bring the broth to a boil. Reduce the heat to low, cover and cook until all of the liquid is absorbed, 15 to 20 minutes. Fluff and set aside. The rest: Divide the rice between 4 bowls and top each portion with black beans, tomatoes and avocado. Pour the cilantro dressing over the rice bowls. Serve.

RICE WITH TOMATOES AND BLACK OLIVES



Rice With Tomatoes and Black Olives image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

1 cup long-grain rice
6 ounces whole onion or 5 ounces chopped onion (ready-cut) (1 1/3 cups)
2 teaspoons olive oil
6 large Italian, French or Greek olives
1 1/4 pounds ripe field tomatoes
Basil
1/4 teaspoon salt, optional
Freshly ground black pepper

Steps:

  • Combine rice and 2 cups of water in heavy-bottomed saucepan. Bring to boil; reduce heat and cook a total of 17 minutes, until rice is tender and water has evaporated.
  • Meanwhile chop the whole onion; sauté onion in hot oil in nonstick skillet.
  • Pit and cut up olives; wash, trim and coarsely chop tomatoes. When onion is tender add the olives and tomatoes and cook over high heat to evaporate liquid.
  • Wash, dry and chop basil to make 2 tablespoons. Just before adding tomato mixture to rice, stir in basil. Add mixture to cooked rice and season with optional salt and with pepper.

GREEK RICE SALAD



Greek Rice Salad image

Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.

Provided by Audrey Noland

Categories     Salad     Vegetable Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 15

1 cup uncooked long grain brown rice
2 ½ cups water
1 avocado - peeled, pitted, and diced
¼ cup lemon juice
2 vine-ripened tomatoes, diced
1 ½ cups diced English cucumbers
⅓ cup diced red onion
½ cup crumbled feta cheese
¼ cup sliced Kalamata olives
¼ cup chopped fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
½ teaspoon minced garlic
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
  • Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g

AVOCADO AND RICE SALAD



Avocado and Rice Salad image

Make and share this Avocado and Rice Salad recipe from Food.com.

Provided by MsPia

Categories     Rice

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups cooked basmati rice
1 large tomatoes, chopped
3/4 cup vidalia onion, chopped
3 tablespoons cilantro, snipped
3 tablespoons lemon juice
2 tablespoons jalapenos, chopped
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado, chopped
2 tablespoons lime juice
3 cups romaine lettuce, shredded
6 limes, wedges

Steps:

  • In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
  • Toss avocado with lime juice; stir into rice mixture.
  • Cover and chill for 2 to 8 hours.
  • Spoon mixture on top of shredded romaine lettuce.
  • Serve with lime wedges.

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