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In a large saucepan, heat olive oil over medium-high heat. Add in onion, sauté for 3-5 minutes until translucent. Add garlic, rice and sauté for 1 minute. Add in chicken stock and continue cooking rice according to package directions. When rice is done, fold in beans, white balsamic, parsley and pepper. Combine well and continue cooking until heated through. Garnish with avocado, tomatoes, cilantro, chips and salsa.
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