Spanish Rice with Avocado

Title:
Spanish Rice with Avocado

Yield:
6 Servings

Categories:
Rice,
Spanish




Ingredients:





     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


          -basmati)


   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 www.synapse.com/~gemini