| 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
A Message from our Provider:
“Faith without works is empty – and vica versa.”