Spanish Rice with Pinto Beans, Tomatoes, Avocado & Cilantro

Directions

1. Wash all fresh produce and dry well.
2. Peel and dice the carrot, then place it in a medium bowl.
3. Trim and dice the celery and add it to the bowl with the carrot.
4. Heat a medium saucepan over medium heat.
5. While the pan heats, peel and finely dice the onion and add it to the bowl.
6. Once the pan is hot, pour in oil and swirl to coat the bottom. Add the carrot, celery, onion and spices; cook, stirring occasionally, until the vegetables begin to soften, about 2–3 minutes (reserve the bowl for later).
7. Drain and rinse the beans into the reserved bowl and set aside.
8. Rinse the rice under cold running water in a strainer, then drain.
9. When the vegetables are soft, add the rice to the pan and cook, stirring constantly, until it becomes slightly translucent, about 1–2 minutes.
10. Stir in the beans, diced tomatoes, and broth; bring the mixture to a boil over high heat.
11. Reduce to a simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, about 15–18 minutes. Remove from heat and let stand, still covered, for 5 minutes.
12. Halve and pit the avocado, scoop out the flesh and slice; set aside for serving.
13. Shave cilantro leaves from the stems and mince the leaves; stir half into the rice and set the rest aside for serving.
14. To serve, divide the rice among bowls, then top with avocado slices and the remaining cilantro.