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
|
|
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. |
|
