Ingredients
- 1 3/4 chicken stock
- 1 onion
- 1 clove garlic
- 1 avocado
- 1/4 tumeric (ground)
- 14 1/2 oz chicken broth
- 1 c rice (uncooked)
- 1 tb butter
- 1 tb olive oil
- 1/4 ts salt
- 1/4 ts cumin (ground)
- 1/4 ts oregano (dried)
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.