Spanish Rice with Avocado
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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:
- 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
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