Categories: Rice/grains, Spanish 
      Yield: 6 servings 
  
      1 tb Butter or margerine               1/4 ts Dried oregano, crushed 
      1 tb Olive oil                         1/4 ts Ground cumin 
      1 sm Onion, finely chopped             1/4 ts Ground tumeric 
      1    Clove garlic, finely minced         1 cn 14 1/2 oz chicken broth, or 
      1 c  Uncooked rice (I used                    -1 3/4 chicken stock 
           -basmati)                           1 sm Avocado 
    1/4 ts Salt                            
  
  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