Recipe - Navajo Avacado Rice

1 tablespoon Each: butter or margarine
and olive oil
1 small Onion; finely chopped
1 Garlic clove; minced
1 cup Regular uncooked rice
One fourth teaspoon Each: salt; dried oregano,
ground cumin, (cominos) and
tumeric
1 cn ( 14 One half oz.) chicken broth
1 Avacado

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
2025 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 46 servings.

Posted to BakeryShoppe Digest by Joan Kozik kozik@mail.utexas.edu on Feb
4, 1998