Post by Okwes on Jun 29, 2007 18:57:42 GMT -5
Navajo Avocado Rice
1 tablespoon each: butter or margarine and olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup regular uncooked rice
1/4 teaspoon each: salt, dried oregano, ground cumin, and turmeric
1 (14-1/2 ounce) can chicken broth
1 avocado
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, turmeric and broth. Bring to a boil. Cover, reduce heat and simmer 20
to 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. Makes 4 to 6 servings.
1 tablespoon each: butter or margarine and olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup regular uncooked rice
1/4 teaspoon each: salt, dried oregano, ground cumin, and turmeric
1 (14-1/2 ounce) can chicken broth
1 avocado
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, turmeric and broth. Bring to a boil. Cover, reduce heat and simmer 20
to 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. Makes 4 to 6 servings.