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Spanish rice with avocado

Yield: 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

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