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.