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Spanish Rice with Avocado

Spanish Rice with Avocado 1 tablespoon of butter 1 tablespoon of  Olive oil 1 small Onion, finely chopped 1 Clove garlic, finely minced 1 cup of  Uncooked rice 1/4 teaspoon of salt 1/4 teaspoon of dried oregano, crushed 1/4 teaspoon of ground cumin 1/4 teaspoon of ground tumeric one 14 1/2 ounce can of chicken broth 1 small 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. Serving Size: 6 Source: Internet Cooking Conference Courtesy of: Joann Pierce From Geminis MASSIVE MealMaster collection at www.synapse.com/~geminiºF.