Yield: 1 Servings
|1 tablespoon||Each: butter or margarine and olive oil|
|1 small||Onion; finely chopped|
|1||Garlic clove; minced|
|1 cup||Regular uncooked rice|
|¼ teaspoon||Each: salt; dried oregano, ground cumin, (cominos) and tumeric|
|1 can||( 14 1/2 oz.) chicken broth|
I found this recipe at www.chron.com I want to put it in my file, & I thought I'd share with you: The originator is Linda Patrick. She won a weekly Favorite Recipe contest with it.
Place butter and oil in 2 qt. pan over med. heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice, cook, stirring constantly, 3 min. or until rice looks milky and opaque. Add salt, oregano, cumin, tumeric and broth. Bring to a boil. Cover; reduce heat and simmer 20-25 min. or until rice is tender and all liquid is absorbed. Peel and pit avacado, dice. Fluff up rice with fork; add avacado and toss gently. Turn off heat; let stand 5 min. before serving. Makes 4-6 servings.
Posted to Bakery-Shoppe Digest by Joan Kozik <kozik@...> on Feb 4, 1998