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Ingredients
- 1¾ cups water
- 1 cup ecoLife® Quick Cook Brown Rice
- Pinch of salt
- ½ cup cilantro finely chopped and divided
- ½ cup sour cream or Mexican crema
- 1 tablespoon GrapeOla® Grapeseed Oil
- ½ cup yellow onion diced
- 2 teaspoons minced garlic
- ½ cup corn
- 1 teaspoon cumin
- 4 avocados halved and pitted
- Salt and pepper to taste
- Small flour tortillas
Ingredients
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Instructions
- Bring 1 ¾ cups water to a boil in sauce pan with tight fitting lid. Add rice and pinch of salt. Cover and reduce heat to a summer. Cook for 12 minutes or until water is absorbed.
- While rice is cooking, prepare crema. Combine sour cream and cilantro, add salt and pepper to taste.
- Heat oil in a medium saute pan over med-high heat. Add onions and garlic and saute until soft. Add corn, cumin, ¼ cup chopped cilantro, then add cooked rice and stir to combine.
- Stuff filling into the avocados, heaping over the top. Drizzle with crema. Serve with small flour tortillas.
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