Quick and Easy Lunch Series…Avocado Rice

School is back in full swing, and I don’t find myself experimenting with new recipes as much as I’d like. As I was fixing yet another super-fast (but tasty) lunch for tomorrow, I thought I’d share it with you. Maybe you’re like me and you could use some simple ideas for work days — or lazy days — or home alone days. I hope to add to this collection in the coming weeks. For now, here’s the current selection:

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Avocado Jasmine Rice

Prepare jasmine rice according to directions. Typically this means: 1.5 cups water per 1 c. rice, boil with some salt (about 1/2 t. per 1 c. rice) and coconut or olive oil (about 1-2 t. per 1 c. rice). Bring to a boil and stir. Reduce heat to low, cover, and cook for 15-20 minutes. Do not remove the lid during this time. It’s okay to let it sit for a bit after you turn off the heat.

For one lunch sized-serving, place 1/2 to 1 c. cooked rice in your lunch container. Cut a ripe avocado in half. If you are saving the other half for tomorrow, wrap up the side with the pit — it keeps nicely in a plastic bag. Make vertical and horizontal cuts in the avocado half while still in the skin. Scoop it out (over the rice) with a spoon, and it will be in nice bite-sized chunks. Top with a little salt and pepper, then drizzle with sweet chili sauce. If you are taking it for lunch, heat gently in the microwave — about 30 seconds at a time, no more than one minute — so that your avocado doesn’t wilt.

Enjoy! It is simple but divine, particularly if you love avocado.

NOTE: Okay, so what about jasmine rice being a “white” rice? While I try to alternate grains — quinoa, brown rice, all that good stuff, I’ve found there is no replacement for the simple aroma, texture, and comfort that jasmine rice brings. If you want simple goodness that brings out the beauty of avocado, this is it.