| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Rice, Spanish | 6 | Servings |
INGREDIENTS
| 1 | tb | Butter or margerine |
| 1 | tb | Olive oil |
| 1 | sm | Onion, finely chopped |
| 1 | Clove garlic, finely minced | |
| 1 | c | Uncooked rice (I used basmati) |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried oregano, crushed |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Ground tumeric |
| 1 | cn | 14 1/2 oz chicken broth, or 1 3/4 chicken stock |
| 1 | sm | 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
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