CookEat Recipe
Queso Fresco and Avocado Rice
Brown rice and kidney beans are heated with onion, paprika and chipotle. Avocado and queso fresco finish the spicy dish.
Method
Steps
Step 1
Weigh rice dry and cook in 1500 ml boiling water for its package time; drain, reserving 150 ml. Use 120 g canned kidney beans, rinsed and weighed after draining, and 80 g chopped canned chipotle peppers in adobo. Chop onion and crumble pasteurized queso fresco.
Step 2
Heat olive oil in a large frying pan over medium heat. Cook onion for 8 minutes. Add paprika, chipotle, beans and reserved water and simmer for 5 minutes. Fold in rice and heat for 2 minutes.
Step 3
Peel, stone and dice avocado. Remove the pan from heat and fold in avocado and half the cheese. Scatter the remaining cheese over each portion and serve; the dish is spicy.
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Cooked 5 times