Rice and Beans with Avacado

I love this recipe! I discovered this one while living in Texas and have been faithfully making it ever since then!

Ingredients

1 cup long-grain brown rice
2 cups water
1 (15-ounce) can black beans, rinsed and drained
2 cups halved cherry tomatoes
2/3 cup diced peeled avocado (about 1 medium)
1/3 cup chopped green onions
1/3 cup (1 1/2 ounces) shredded cheddar cheese
1 tablespoon chopped ripe olives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in beans; cook 10 minutes or until rice is done. Place rice mixture in a large bowl. Add remaining ingredients, tossing gently to combine.

Yield

6 servings (serving size: 1 cup)

Nutritional Information

CALORIES 215(25% from fat); FAT 6g (sat 2g,mono 2.8g,poly 0.8g); IRON 1.8mg; CHOLESTEROL 7mg; CALCIUM 81mg; CARBOHYDRATE 35.7g; SODIUM 349mg; PROTEIN 7.3g; FIBER 6.3g

Kathy McCullough , Cooking Light, APRIL 2005