Ingredients with Measurements:
- 2 ripe avocados
- 1 cup cooked jagua rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Cut the avocados in half lengthwise and remove the pit.
2. Scoop out a small amount of flesh from each avocado half to create a larger cavity for the stuffing.
3. In a mixing bowl, combine the cooked jagua rice, black beans, corn, red onion, cilantro, lime juice, olive oil, salt, and pepper.
4. Mix well until all ingredients are evenly distributed.
5. Spoon the jagua rice mixture into the avocado halves, filling them to the top.
6. Garnish with extra cilantro and lime wedges, if desired.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Serve at room temperature.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 320
Total fat: 23g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 170mg
Total carbohydrates: 27g
Dietary fiber: 9g
Sugar: 2g
Protein: 5g
Substitutions for ingredients:
- You can use any type of cooked rice instead of jagua rice.
- If you don't have black beans, you can use kidney beans or pinto beans.
- Frozen corn can be used instead of fresh corn.
- Red onion can be substituted with white onion or shallots.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and color.
- Top with shredded cheese for a cheesy twist.
- Add diced jalapenos for a spicy kick.
Tips and tricks:
- Make sure to use ripe avocados for the best flavor and texture.
- If you're making this recipe ahead of time, wait to add the avocado until just before serving to prevent browning.
- You can also serve this dish as a salad by mixing the avocado and jagua rice mixture with a bed of greens.
Storage instructions:
Store any leftover jagua-stuffed avocados in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served at room temperature, but you can reheat it in the microwave or oven if desired.
Presentation ideas:
Serve the jagua-stuffed avocados on a bed of greens or on a platter with extra lime wedges and cilantro for garnish.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- This dish pairs well with grilled chicken or fish.
- Serve with a side of tortilla chips and salsa for a complete meal.
Suggested side dishes:
- Mexican-style rice
- Grilled vegetables
- Refried beans
Troubleshooting advice:
- If the avocado halves are not stable, you can slice a small piece off the bottom to create a flat surface.
Food safety advice:
- Make sure to wash all produce before using.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
- Jagua rice is a type of rice that is naturally blue in color and is commonly used in Caribbean and Latin American cuisine.
Flavor profiles:
- This dish is a combination of creamy avocado, nutty jagua rice, and savory black beans and corn. The lime juice and cilantro add a bright and fresh flavor.
Serving suggestions:
- Serve as a main dish or as a side dish for a Mexican-themed meal.
Related Categories
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Taste: Creamy, Savory, Tangy, Nutty, Herbaceous