Spanish Rice With Avocado Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter or margerine,
1 tbsp: Olive oil,
1 small: Onion, finely chopped
1 Clove: garlic, finely minced
1 cup: Uncooked rice, I used basmati
1/4 tsp: Salt,
1/4 tsp: Dried oregano, crushed
1/4 tsp: Ground cumin,
1/4 tsp: Ground tumeric,
1 can: 14 1/2 oz chicken broth, or 1 3/4 chicken stock
1 small: Avocado,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp