Navajo Avocado Rice

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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

1 avocado

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.

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