Recipe: Rice and Beans with Avocado (using brown rice, cherry tomatoes and Cheddar)

RICE AND BEANS WITH AVOCADO

1 cup long-grain brown rice, uncooked
1 vegetable bouillon cube
2 cups water
1 (15 ounce) can black beans, rinsed and drained
2 cups halved cherry tomatoes
2/3 cup diced peeled avocado (about 1 medium)
1/3 cup chopped green onions
1/3 cup (1 1/2 ounces) shredded Cheddar cheese
1 tablespoon chopped ripe olives
1/4 cup loosely packed fresh cilantro leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine rice, 2 cups water and bouillon cube in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes.

Stir in beans; cook 10 minutes or until rice is done.

Place rice mixture in a large bowl. Add remaining ingredients, tossing gently to combine.

Makes 6 servings (1 cup per serving)
Source: Idaho Bean Commission