Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter or margerine 1/4 ts Dried oregano, crushed
1 tb Olive oil 1/4 ts Ground cumin
1 sm Onion, finely chopped 1/4 ts Ground tumeric
1 Clove garlic, finely minced 1 cn 14 1/2 oz chicken broth, or
1 c Uncooked rice (I used -1 3/4 chicken stock
-basmati) 1 sm Avocado
1/4 ts Salt

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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