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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Spanish Rice with Avocado
Yield: Makes 4 to 6 servings
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
