Avocado Rice with Cilantro and Lime



1/3 cup white onion chopped
2 tablespoons olive oil
kosher salt
1 cup short grain brown rice
1 ½ medium Chilean avocados
2-3 fresh Chilean limes 
handful of cilantro leaves, chopped plus extra whole leaves for serving


In a medium saucepan over medium heat, sauté onion in olive oil with a generous pinch of salt. When onion becomes soft and translucent, stir in rice kernels. Pour in 1 3/4 cups water. Bring to a boil. Reduce heat to low, simmer covered, until rice is tender. Let cooked rice cool for 5-10 minutes before mixing with avocado.

In the meantime, mash ripe avocado in a medium serving bowl. Squeeze in the juice of 1-2 fresh limes and a generous pinch of salt. Add warm rice to the bowl of avocado. Stir and adjust seasoning as necessary, adding more salt and lime juice to your liking. Stir in chopped cilantro leaves

Serve with scattered whole cilantro leaves and lime wedges. 

Serves 4-6