Beans, rice, and then some

This was created when I had a avocado, but no tortillas or chips.  This may look too simple for a good dinner, but the corn is an almost cowboy caviar, and the rice includes citrus zest and honey.  It ended up working suprizingly well and was an easy to make, light meal for an evening. 

Simplified version: Beans, rice, and corn, all gussied up.

Ingredients:
3/4 cup uncooked white rice
1 tsp orange zest
1 Tbs honey

1 12.5 ounce can of corn
1 medium avocado
1/2 roma tomato
dill and parsley to taste

1/2 can refried beans
1 1/2 Tbs vegetable oil
Cumin and Chili Powder to taste

Directions:
1. Boil 1 1/2 cups water with honey and orange zest.  Once in a rolling boil, add 3/4 cup uncooked white rice, reduce heat to low, cover and sit for 20-25 minutes until rice grains are fully cooked.
2. Cube avocado and tomato.  Mix corn, avocado, and tomato in a medium bown.  Add dill and parsley to mix, adding olive oil or butter to taste if extra liquid is needed.
3.  Heat vegatable oil in frying pan on medium heat.  Add refried beans, mixing oil into beans.  Add cumin and chili powder and mix.

Serves:
2 large, adult portions.

Time to table:
25 minutes