| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Each: butter or margarine and olive oil |
| 1 | sm | Onion; finely chopped |
| 1 | Garlic clove; minced | |
| 1 | c | Regular uncooked rice |
| 1/4 | ts | Each: salt; dried oregano, ground cumin, (cominos) and tumeric |
| 1 | cn | ( 14 1/2 oz.) chicken broth |
| 1 | Avacado |
INSTRUCTIONS
I found this recipe at www.chron.com I want to put it in my file, & I thought I'd share with you: The originator is Linda Patrick. She won a weekly Favorite Recipe contest with it. Place butter and oil in 2 qt. pan over med. heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice, cook, stirring constantly, 3 min. or until rice looks milky and opaque. Add salt, oregano, cumin, tumeric and broth. Bring to a boil. Cover; reduce heat and simmer 20-25 min. or until rice is tender and all liquid is absorbed. Peel and pit avacado, dice. Fluff up rice with fork; add avacado and toss gently. Turn off heat; let stand 5 min. before serving. Makes 4-6 servings. Posted to Bakery-Shoppe Digest by Joan Kozik <kozik@mail.utexas.edu> on Feb 4, 1998
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