Spanish Rice with Avocado

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