I’m back from a really enjoyable week in Spain. After so many years it was great to spend a few days with my mother. We had errands to run but we surely didn’t skip on the laughs, tapas, wine, sun and when travelling a Bloody Mary or two never hurt. Feeling jolly, I decided to post a colourful recipe that reflects the week we had. As a base for this recipe I took the avocado cilantro lime rice from closetcooking. I just love the way the mashed avocado blends in the rice. From now on, each time I’ll pair avocado and rice, I’ll do it this way.
Recipe for 4
Prep time: 10-15 min
Cook time: 25-30 min
300 g cherry tomatoes
240 g rice (I used quick cooking whole rice)
2 small avocadoes
4 generous tbsp. chopped coriander leaves
150 g mozzarella
Salt and pepper
Preheat oven at 160°C.
Quarter the cherry tomatoes and place them in a baking dish cut side up. Drizzle a little olive oil and sprinkle salt and pepper on them. Bake in the oven for 25-30 min.
Meanwhile cook the rice according to package instructions.
Remove the flesh of the avocadoes, place them in a bowl and mash them with a fork. Season with salt and pepper to taste, add to the rice and mix.
Cut the mozzarella into 1 cm cubes and add it to the rice with the tomatoes and coriander. Blend all the ingredients together, correct taste with salt pepper and sherry vinegar to your liking. Serve warm or cold.