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Nutrition Facts

Instructions

• STEP 1

  Rinse rice in a colander until water runs clear, then transfer to a small saucepan. Add water and salt; bring to a boil. Reduce heat to low, stir, and cover. Cook until liquid is absorbed, 16-18 minutes. Remove from heat and let stand, covered, for 5 minutes.

  • ½ cup basmati rice
  • 1 cup water
  • ¼ tsp salt

• STEP 2

  Halve and pit avocados; scoop out the flesh into a small bowl.

  • 1 avocado

• STEP 3

  Wash and small dice tomatoes. Transfer to a different small bowl.

  • 2 tomatoes

• STEP 4

  Peel and small dice onion. Peel and mince garlic. Wash, seed, and mince jalapeño. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.

  • ½ medium red onion
  • 3 cloves garlic
  • 1 jalapeño pepper
  • ½ small bunch cilantro

• STEP 5

  Add ½ of the cilantro (save the rest for the rice), ⅓ of the garlic (save the rest for the salsa and beans), lime juice, salt, and pepper to avocado. Mash and mix until well combined. Set aside.

  • juice of ½ lime
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 6

  Add ½ of the onion, ½ of the remaining garlic, ½ of the jalapeño, lime juice, salt, and pepper to tomatoes. Mix and set aside.

  • juice of ¼ lime
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 7

  Heat a skillet over medium heat.

• STEP 8

  Drain and rinse beans.

  • 1 (15 oz) can pinto beans

• STEP 9

  Coat bottom of skillet with oil. Add beans, water, remaining onion, garlic and jalapeño, cumin, oregano, salt, and pepper. Stirring occasionally, cook until water is evaporated and beans are heated through, 2-3 minutes.

  • ½ tbsp virgin coconut oil
  • ¼ cup water
  • ¼ tsp cumin
  • ¼ tsp oregano
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 10

  Finely grate ½ cup of cheddar.

  • ¼ (8 oz) block cheddar cheese

• STEP 11

  Add remaining cilantro and lime juice to rice. Stir to combine.

  • juice of ¼ lime

• STEP 12

  Place rice in a bowl and top with beans, salsa, guacamole, and cheddar. Enjoy!