One Pot Mexican Rice and Beans with Avocado

In just 15 minutes, this quick and easy Mexican Rice and Beans one-pot meal is served: orange and cumin flavored rice that’s full of whole grains and veggie-packed protein. A new family favorite!

Disclosure: This is a sponsored conversation written by me on behalf of Florida Department of Citrus. The opinions and text are all mine – and as you’ll see I’m (now!) a big fan of OJ.

Pssst.

I have to get something off my chest.

I…

…am a dietitian and I give my kids fruit juice!

Whew. There it is.

It’s something I couldn’t even tell my children’s pediatrician when we were at the doctor’s for their last visits (at first.)

The doctor was scrolling through her normal list of ‘questions for mom,’ when she breezed by the juice one with “…and I’ll just mark down that they don’t drink a lot of fruit juice.”

She knows I’m a dietitian. And truth be told, I haven’t always been a big juice fan. But I have certainly come around. Waaaay around. #ad Make ONE-POT MEXICAN RICE AND BEANS WITH AVOCADO – Brown rice cooked in OJ + cumin! @OJfromFlorida via @TspCurry Click To Tweet

For one thing, I learned about the powerful polyphenol, hesperidin found in 100% orange juice. (Polyphenols are components in plants which help the plant fight off diseases and bugs – so when we eat these fruits and vegetables, the polyphenols can also help us fight off disease.)

Three potent polyphenols are:

• Resveratol in wine
• Catechins in green tea
• Hesperidin in 100% orange juice

But, since my kids don’t drink a lot of wine (ok, none) or green tea (very rarely) Florida orange juice is our best – and most delicious option. In fact, 100% orange juice is one of the few foods in which the powerful hesperidin is found. It also contains a variety of nutrients and minerals, including folate, and of course, vitamin C; it’s also a good source of potassium and magnesium, which help with muscle function and replenish and restore electrolytes

How much OJ do my kids drink?

About 4-6 ounces at a time – in these fun mini-Mason jars.

When do my kids drink OJ?

Usually, it’s for an after-school snack. Since 100% orange juice is naturally sweet (it never contains added sugar) and probably because we used to be a non-fruit juice family, Florida OJ is always a treat. And seriously, what could be easier than pouring a glass of 100% juice and hearing, “Yay, orange juice!”?

And seeing big smiles.

Now about this recipe. I’ve mentioned my love for cooking with OJ before – in this Healthy Kitchen Hack. I just swap out water and replace it with 100% orange juice when cooking any whole grain that I really want my family to eat, like sorghum or quinoa.

This recipe was created because honestly, I needed a REALLY quick dinner the other night. It’s perfect for you to serve tonight in honor of National OJ Day or tomorrow on Cinco de Mayo.

This One-Pot Mexican Beans and Rice with Avocado was a big hit with all four kids. The orange and cumin flavored rice was just the right sweet-savory combo. (So much so that I only got a few spoonfuls to taste!) My husband got none – he got home late that night. ):

Oh, and BTW, I did *skool* my kids’ pediatrician in all the benefits of 100% fruit juice – and let her know about potent hesperidin; she was grateful. (:

Which other grains do you plan to cook in OJ? Let us know!

One Pot Mexican Rice and Beans with Avocado

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• Author: Serena Ball
• Yield: 4-6 servings 1x

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Description

In just 15 minutes, dinner is served: orange and cumin flavored rice that’s full of whole grains and veggie-packed protein. A new family favorite!

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Ingredients

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• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 teaspoon ground cumin
• 1 ¾ cup Florida orange juice
• 2 cups instant brown rice
• 1 can black beans, drained
• 1 avocado, diced
• 1 (10 ounce) container cherry/grape tomatoes
• Optional toppings: Greek yogurt or sour cream, fresh chives

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Instructions

1. Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, for 5 minutes. Add cumin and cook, stirring, for 1 minute. Stir in orange juice, ¼ cup water and rice. Bring to a boil, then lower heat to a simmer and cover. Cook for 7 minutes, or until rice is tender.
2. Stir in black beans and cook 1 minute or until heated through. Serve with avocado and tomatoes and optional toppings.