Whenever I make rice, I can never figure out exactly how much to make to avoid leftovers. Especially when I make brown rice. I like brown rice, but the tiny humans will 9 times out of 10 NOT eat it. And then, since I’ve made the rice under the assumption that they’re eating it, I have way more than enough. So this recipe is in the spirit of using up leftover rice. Plus I was making it to go alongside some Mexican meatballs, so I decided to reheat it in a pan with some onions, garlic, cilantro and avocados and then add some cumin. It turned out surprisingly delicious.
Start by sauteing your onions and garlic in some olive oil over medium heat for about 5-6 minutes.
Add cooked brown rice. If using leftover rice, it will be dry, so add about 1/2 cup water or chicken stock. If using fresh made rice, omit that step.
Then add salt, pepper and cumin.
Mix to combine. Add avocado and cilantro.
Mix well and cook (stirring occasionally) over medium for about 15-20 minutes so the rice will be heated through (if using leftover rice) and the flavors can mingle. If you like crispy fried rice, don’t stir much, flip over with a spatula once or twice to help develop a crust.
Serve and enjoy!
1 medium yellow onion, diced
2 cloves garlic, minced
2 Tablespoons olive oil
2 1/2 cups cooked brown rice (leftover or made fresh)
1/2 cup chicken stock or water (if using leftover rice) *optional step
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1/4 cup cilantro, chopped
1 avocado, diced
In a medium frying pan, over medium heat, saute onions and garlic in olive oil. Add rice. If using leftover rice, it will be dry and you may want to add 1/2 cup water or chicken stock. If using fresh rice, this step is not necessary. Add salt, pepper and cumin. Mix well. Add cilantro and avocado and mix to combine. Cook for about 15-20 minutes, stirring occasionally so the rice heats through and the flavors mingle. If you like crispy fried rice, do not stir, but flip once or twice to develop a crust.
Serve and enjoy!