| 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
A Message from our Provider:
“Religion is external, faith is internal.”