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| 1 Esslöffel | Each: butter or margarine and olive oil |
| 1 klein | onion finely chopped |
| 1 | cloves garlic minced |
| 1 Tasse | Regular uncooked rice |
| 1/4 Teelöffel | Each: salt; dried oregano, ground cumin, (cominos) and tumeric |
| 1 Dose | ( 14 1/2 oz.) chicken broth |
| 1 | Avacado |
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I found this recipe at www. Chron. Com
I want to put it in my file, & I thought I'd share with you:
The originator is Linda Patrick. She won a weekly Favorite Recipe contest with it.
Place butter and oil in 2 qt. Pan over med. Heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice, cook, stirring constantly, 3 min. Or until rice looks milky and opaque. Add salt, oregano, cumin, tumeric and broth. Bring to a boil. Cover; reduce heat and simmer 20-25 min. Or until rice is tender and all liquid is absorbed. Peel and pit avacado, dice. Fluff up rice with fork; add avacado and toss gently. Turn off heat; let stand 5 min. Before serving. Makes 4-6 servings.
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