Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Butter or margerine |
1 tablespoon | Olive oil |
1 small | Onion, finely chopped |
1 \N | Clove garlic, finely minced |
1 cup | Uncooked rice (I used basmati) |
¼ teaspoon | Salt |
¼ teaspoon | Dried oregano, crushed |
¼ teaspoon | Ground cumin |
¼ teaspoon | Ground tumeric |
1 can | 14 1/2 oz chicken broth, or 1 3/4 chicken stock |
1 small | Avocado |
Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender.
Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque.
Add salt, oregano, cumin, tumeric, and chicken broth. Bring to a boil. cover; reduce heat and simmer 20-25 minutes or until rice is tender and all liquid is absorbed.
Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving.
NOTES: I have also made this with peeled, seeded, diced tomatoes instead of avocado.
Source: Internet Cooking Conference Courtesy of: Joann Pierce