Spanish Rice with Avocado

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Title: Spanish Rice with Avocado
Yield: 6 Servings
Categories: Rice, Spanish


1 tb Butter or margerine
1 tb Olive oil
1 sm Onion, finely chopped
1 Clove garlic, finely minced
1 c Uncooked rice (I used
1/4 ts Salt
1/4 ts Dried oregano, crushed
1/4 ts Ground cumin
1/4 ts Ground tumeric
1 cn 14 1/2 oz chicken broth, or
-1 3/4 chicken stock
1 sm 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

From Gemini's MASSIVE MealMaster collection at