Spanish rice with avocado
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) |
| 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 |
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
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