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Camellia Brand
2 bowls of cooked Chiupolte Burrito Bowls next to open, spilled bag of Camellia Pinto Beans

Green Rice

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  • 3 tablespoons olive oil, divided
  • 3/4 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 2 1/2 cups water
  • 1 cup brown rice
  • 2 1/2 teaspoons kosher salt
  • 1 tablespoon lime zest
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped fresh cilantro
  • 2 medium avocados, chopped
  • Chipotle Bean Burrito Bowls
  • Grilled Vegetables


  1. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and cook, stirring constantly, until tender, 2 to 3 minutes. 
  2. Add 2 1/2 cups water, rice, salt, and remaining 2 tablespoons oil. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook, stirring occasionally, until rice is tender and liquid is absorbed, about 20 minutes. 
  3. Remove from heat, and let stand, covered, for 15 minutes. Add lime zest and juice, and fluff with a fork. Stir in cilantro and avocado.
  4. Serve as part of Chipotle Bean Burrito Bowls with Grilled Vegetables

This recipe is from Taste of the South magazine.

Ingredients used in this Recipe

garlic rice lime juice onion cilantro Avocado lime zest