Rice With Tomatoes Avocado Black Olive Recipes

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GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS



Grain Bowl with Blackened Shrimp, Avocado, and Black Beans image

This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it's delish!

Provided by Sahara B

Categories     Main Dish Recipes     Bowls

Time 1h10m

Yield 4

Number Of Ingredients 25

1 ⅛ cups water
½ cup dirty rice mix (such as Zatarain's® Dirty Brown Rice)
1 pound large shrimp, peeled and deveined
1 tablespoon chili powder
2 teaspoons paprika
1 ½ teaspoons cumin
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 (15 ounce) can corn, drained
1 red bell pepper, diced
¼ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon olive oil
1 avocado
¼ cup chopped fresh cilantro
¼ cup plain Greek yogurt (such as Chobani®)
1 clove garlic
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) can black beans, drained
1 avocado, sliced
1 lime, cut into wedges

Steps:

  • Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
  • While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
  • Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
  • Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
  • Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
  • Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

Nutrition Facts : Calories 695.7 calories, Carbohydrate 61.8 g, Cholesterol 175.4 mg, Fat 39.3 g, Fiber 18.6 g, Protein 32.5 g, SaturatedFat 6.2 g, Sodium 2032.1 mg, Sugar 6.4 g

RICE AND TOMATOES WITH CUMIN



Rice and Tomatoes With Cumin image

I made this up when I had some rice and tomatoes left over. It turned out better then the dish I made the rice for -- I used a mix of wild and Jasmine rice, but any rice would do. Time does not include cooking rice.

Provided by John W Wenzelburger

Categories     Rice

Time 12m

Yield 4 serving(s)

Number Of Ingredients 3

2 cups cooked rice
1 (14 ounce) can diced tomatoes, with zesty green peppers
1 1/2 teaspoons ground cumin

Steps:

  • Drain Tomatoes and mix with rice.
  • Add Cumin to taste and mix well.
  • Nuke in microwave until all ingredients are at serving temperature.

Nutrition Facts : Calories 141.7, Fat 0.6, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 30.8, Fiber 1.6, Sugar 2.6, Protein 3.2

RICE WITH TOMATOES, AVOCADO & BLACK OLIVE



Rice With Tomatoes, Avocado & Black Olive image

Serve this pretty mixture of white rice studded with vibrant green, pale green, black and red either hot or cold. It goes very well with seafood. From "The Moroccan Collection: Traditional Flavors from Northern Africa" by Hilaire Walden.

Provided by Chef Kate

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
1 small onion, finely chopped
2 plump garlic cloves, crushed
1 1/8 cups basmati rice
2 cups vegetable stock
1 tomatoes, peeled, seeded and diced (or one cup of canned organic diced tomatoes)
2 large green onions, chopped (include the tender parts of the green stem)
2 tablespoons chopped parsley
salt and pepper
1/3 cup black olives, pitted
1 small avocado, pitted, peeled and diced

Steps:

  • Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and cook for 1 minute.
  • Add the rice and stir for 2 minutes, then add the stock and bring to a boil.
  • Stir the rice, then cover the pan and simmer very gently, without lifting the lid, for about 12 minutes, or until the rice is just tender.
  • Meanwhile, heat the remaining oil in a frying pan.
  • Add the tomato, green onions, parsley and salt and pepper and simmer for 5 minutes. Remove the pan from the heat and stir in the olives and avocado.
  • Fluff up the rice with a fork and carefully stir in the tomato mixture.

Nutrition Facts : Calories 416.5, Fat 23, SaturatedFat 3.3, Sodium 94.9, Carbohydrate 49.1, Fiber 6.3, Sugar 2.6, Protein 6

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