Friday, August 10, 2012

Fiesta Rice with Avocado and Tomato with a Chili Lime Vinaigrette

*Please ignore the horrible picture. It tastes so much better than it looks.
Awesome dinner time lighting
The other night when I made my tofu dino dunkers I needed a side to go along with them. I looked in the refrigerator and found some leftover tomato and jalapeño, half an onion, and had an avocado on the counter calling out to me. These few ingredients screamed tex-mex, duh.

A few hours later I was still milling over what to make and decided to check out my favorite blogs for inspiration (I do this almost everyday). Lo and behold over at Iowa Girl Eats I stumbled upon a grilled corn orzo salad recipe that actually used most of the ingredients I was working with! It came with a recipe for a delicious sounding chili lime dressing to boot!

That girl and her recipes know the way to my heart, I swear.

Needless to say I worked off her recipe and created something that both Mark and I loved. Avocado, tomato, chili lime vinaigrette.... What's not to love.

I'm pretty sure the only thing that would have made it better was a margarita. Next time.

Fiesta Rice with Avocado and Tomato with a Chili Lime Vinaigrette
Adapted slightly from here

Serves 2-3 as a side


For fiesta rice:

1/2 cup uncooked rice

1/2 ripe beefsteak tomato

1/2 avocado

1/8 cup onion, minced

1/4-1/2 jalapeño, minced

For the vinaigrette:

2 teaspoons quality olive oil

1/4 tablespoon honey

1/2 lime juiced

1/4 teaspoon chili powder

1/8 teaspoon garlic powder

pinch of pepper

salt to taste, if desired


Cook rice accordingly to directions on package.

Mix together olive oil, honey, lime juice, chili powder, garlic powder, and salt & pepper in a small dish.

Chop avocado and tomato.

Mix avocado, tomato, jalapeño, and onion in with rice.

Toss vinaigrette on top of rice mixture.

Stir to combine.

Enjoy hot or cold :)

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