Rice Salad with Avocado and Tomatoes

INGREDIENTS

For rice:

1.5 cups brown rice

2 tsp salt

2 tsp lime juice

For mix:
2.5 tablespoons olive oil
2 teaspoons honey
2 garlic cloves, crushed
1 teaspoon grated lime zest plus 2 tablespoons juice
1/2 teaspoon ground cumin
Salt and pepper to taste
10 ounces cherry tomatoes, halved
1 avocado, cut into 1/2-inch pieces
1 jalapeño chile, minced
5 scallions, sliced thin

1/4 cup minced fresh cilantro

INSTRUCTIONS

1. 1. Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 23 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with lime juice and let cool about 15 minutes.
2.  2. Whisk olive oil, honey, garlic, lime zest and juice, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add tomatoes, avocado, jalapeño, and dressing; toss to combine. Let stand for 10 minutes.
3. 3. Add ¼ cup scallions and cilantro; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining scallions and serve.