---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SPANISH RICE WITH AVOCADO
 Categories: Rice, Spanish
      Yield: 6 servings
 
      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
 
  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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