There are versions of avocado rice in several cookbooks and a number of internet sites. I made it the first time from a recipe in the Houston Chronicle in 1997, where someone had won a recipe contest. I have posted my adaptation of the recipe, with ingredients listed as I have cooked it for 26 years! My youngest son recently called to ask me how to make it! I always consider that a big compliment.
1 Tablespoon butter
1 Tablespoon olive oil
1 medium sweet onion, finely chopped
1 clove garlic, minced
1 cup uncooked Basmati rice
1/4 teaspoon sea salt
1/4 teaspoon dried Turkish oregano
1/4 teaspoon cumin
1/4 teaspoon turmeric
14 1/2 ounce can chicken broth
Heat butter and oil in 2-quart pan. Saute onion and garlic until onion is tender. Add rice and stir constantly about 3 minutes, until rice looks milky and opague. Add spices and broth and bring to a simmer. Cover, reduce heat, cook for 20 minutes and all liquid is absorbed. When rice is tender, remove from heat and fluff with a fork. . Peel, pit, and dice avocado and add to rice mixture. Toss gently to mix, let stand 5 minutes before serving.