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CATEGORY CUISINE TAG YIELD
Meats Spanish Rice, Spanish 6 Servings

INGREDIENTS

1 T Butter or margerine
1 T Olive oil
1 Onion, finely chopped
1 Clove garlic, finely minced
1 c Uncooked rice, I used
basmati
1/4 t Salt
1/4 t Dried oregano, crushed
1/4 t Ground cumin
1/4 t Ground tumeric
1 14 1/2 oz chicken broth, or
1 3/4 chicken stock
1 Avocado

INSTRUCTIONS

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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 42
Calories From Fat: 26
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 400.1mg
Potassium: 106.4mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 2.2g


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