Spanish rice with avocado

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

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