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| Spanish Rice With Avocado Recipe |
Category: Rice
Rating:
N/A
Servings: 6
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Ingredients
1 tablespoon butter or margerine
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely minced
1 cup uncooked rice (i used basmati)
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1/4 teaspoon ground tumeric
1 can 14 1/2 oz chicken broth, or 1 3/4 c; hicken stock
1 small avocado
Cooking Directions:
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
rice
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