Spanish Rice with Avocado

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Spanish Rice with Avocado

 

1 tablespoon butter or margarine

1 tablespoon olive oil

1 small onion, finely chopped

1 clove garlic, finely minced

1 cup uncooked rice

1/4 teaspoon salt

1/4 teaspoon dried oregano, crushed

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

1 can 14 1/2 ounces chicken broth

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, turmeric and chicken broth. Bring to a boil. cover; reduce heat and

simmer 20 to 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. Serves 6.

 

 

 

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