Spanish Rice with Avocado the Editors of Publications International, Ltd.
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 dried oregano|
|1/4||teaspoon ground cumin|
|1/4||teaspoon ground turmeric|
|1||can (14-1/2 ounces) chicken broth|
- 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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