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Spanish Rice with Avocado

Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories: Rice/Grains Spanish


1 tablespoon Butter or margerine
1/4 teaspoon Dried oregano -- crushed
1 tablespoon Olive oil
1/4 teaspoon Ground cumin
1 small Onion --finely chopped
1/4 teaspoon Ground tumeric
1 Clove garlic --finely minced
1 can 14 1/2 oz chicken broth --or
1 cup Uncooked rice (I used
chicken stock -- basmati)
1/4 teaspoon Salt


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.

Source: Internet Cooking Conference

Courtesy of: Joann Pierce

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