Joined: 07 Feb 2011
Location: northern West Virginia
|Posted: Wed Mar 16, 2011 9:57 am Post subject: avacado rice
|This is a recipe that my wife and I like. You can leave off the avacados if you can't get them, but they do make it better. It's a nice side with Mexican food. With the avocado (or if you have some pre-cooked chicken or pork to add during simmering), it can also work as a one-pot meal.
1/4 cup (1/2 stick) butter
1 onion, chopped
1 clove garlic, chopped
1 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon oregano leaves (dried is fine)
1/2 teaspoon cumin
1 (14 oz) can chicken broth
1 (4 oz) can chopped green chiles (fresh chiles or jalapenos work too)
1/3 cup water
1. Melt butter in sauce pan, add onion and garlic and cook until tender. Add rice, salt, oregano, cumin, chicken broth, green chiles, and water.
2. Bring to boil, cover, reduce heat, and simmer for 25 to 30 minutes or until rice is tender and liquid absorbs.
3. Peel, pit, and dice avocados. Mix avocados into rice and serve.
On further reflection, I bet if you played with the cooking time you could adapt this to use Ramen rice noodles instead of rice... just a thought.