Cumin Rice With Avocado Recipes

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CUMIN RICE WITH AVOCADO



Cumin Rice with Avocado image

Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

2-1/4 cups water
1 tablespoon butter
2 teaspoons reduced-sodium chicken bouillon granules
3/4 teaspoon ground cumin
1 cup uncooked long grain rice
1/3 cup picante sauce
1 medium ripe avocado, peeled and cubed
2 green onions, sliced

Steps:

  • Place first 4 ingredients in a large saucepan; bring to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until rice is tender, 20-25 minutes. , Stir in picante sauce; heat through. Gently stir in avocado and green onions.

Nutrition Facts : Calories 188 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CUMIN RICE WITH AVOCADO



Cumin Rice With Avocado image

A colorful, healthy side dish for any meal. Chopped cilantro would be a great addition! This is from Light & Tasty's Feb/March 2005 issue. I haven't tried it yet, but I think it would be really good with burritos or fajitas.

Provided by A Messy Cook

Categories     Long Grain Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/4 cups water
1 tablespoon butter
2 teaspoons chicken bouillon granules
3/4 teaspoon ground cumin
1 cup uncooked long grain rice
1/3 cup picante sauce
1 ripe avocado, peeled and cubed
2 green onions, sliced

Steps:

  • Bring water to a boil in large saucepan.
  • Add butter, bouillon, and cumin, and stir until butter is melted.
  • Add rice and reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
  • Stir in picante sauce and heat through.
  • Stir in avocado and onions just before serving.

Nutrition Facts : Calories 191.4, Fat 7.2, SaturatedFat 2, Cholesterol 5.2, Sodium 270.1, Carbohydrate 29, Fiber 3, Sugar 0.9, Protein 3.4

CUMIN RICE



Cumin Rice image

This cumin rice is my favorite light dinner recipe. Serve with any meat and gravy; goes great with chicken or beef curries!

Provided by NehaDillard

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups water
1 cup uncooked white rice
salt to taste
2 tablespoons olive oil
2 teaspoons cumin seeds

Steps:

  • Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
  • Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 37.4 g, Fat 7.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 46.5 mg, Sugar 0.1 g

CUMIN!! RICE



Cumin!! Rice image

Heavy on the cumin so you're warned well in advance. For added depth I dry roast the cumin powder. For really pronounced flavor, use cumin seeds, but I leave that up to you to decide. Quite delicious with just about any type of fish!

Provided by COOKGIRl

Categories     Rice

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 tablespoon extra virgin olive oil
1 1/3 cups arborio rice (can sub Valencia with adjustments)
1 1/2 teaspoons cumin powder or 1 1/2 teaspoons cumin seeds, dry roasted
salt, to taste
lemon wedge

Steps:

  • In a teapot bring 3 cups of water to the boil.
  • In a large saute pan, over medium heat dry roast the cumin powder first for 1 1/2 minutes then add the olive oil and rice; cooking for about 4-5 minutes until the rice is coated with the oil and cumin and glistens. (If using whole cumin seeds, dry roast, tranfer to coffee mill, pulverize then add back to pan.).
  • Add enough boiling water to cover the rice by 1 1/2 inches. Add the salt. Reduce heat to low and cook the rice uncovered until you see small "craters" on the surface and water has evaporated. This will take about 15-20 minutes.
  • Cover the pan tightly, remove from heat and let sit 20-25 minutes.
  • After 25 minutes, if any water remains, boil off the water (being careful not to burn), but do not stir the rice while the excess water evaporates.
  • Add more salt if needed.
  • Serve with lemon wedges.

Nutrition Facts : Calories 271.4, Fat 3.9, SaturatedFat 0.6, Sodium 2.1, Carbohydrate 53.1, Fiber 1.9, Protein 4.5

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