Spanish Rice with Avocado - Mexican

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Spanish Rice with Avocado - Mexican

 

1 tablespoon butter or margarine

1 tablespoon olive oil

1 small onion, finely chopped

1 clove garlic, minced

1 cup uncooked rice

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

1 can (14-1/2 ounces) broth

1 small avocado

 

 

 

 

Heat 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 rice with fork; add avocado and toss gently. Turn

off heat; let stand 5 minutes before serving. Serve with grilled steak and

tomato slices if desired.

 

Yield: Makes 4 to 6 servings

 

Author: Editors of Easy Home Cooking Magazine

Source: How Stuff Works

Formatted by Chupa Babi: 04.12.08

 

" Add the avocado just minutes before serving. If overheated, avocado loses its

buttery sweetness. "

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