Spanish Rice with Avocado

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Spanish Rice with Avocado."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/spanish-rice-with-avocado-recipe.htm>  11 October 2008.

Spanish Rice with Avocado Photo
Spanish Rice with Avocado
Yield: Makes 4 to 6 servings
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Add the avocado just minutes before serving. If overheated, avocado loses its buttery sweetness.
Ingredients:
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) chicken broth

1
small avocado



Preparation:
1.
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.





This recipe appears in: Mexican