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SPANISH RICE WITH AVOCADO
1 T butter or margerine
1 T olive oil
1 small onion, finely chopped
1 clove garlic, finely minced
1 c uncooked rice (I used basmati)
1/4 t salt
1/4 t dried oregano, crushed
1/4 t ground cumin
1/4 t 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.
Variation: Make with peeled, seeded, diced tomatoes instead of
avocado.
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Spanish Rice 21