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Spanish Rice with Avocado

Spanish Rice with Avocado

Spanish Rice with Avocado

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


Makes 4 to 6 servings


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


  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.

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