Spanish Rice with Avocado
Ingredients
- 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
Instructions
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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