---------- Recipe via Meal-Master (tm) v8.02
  Categories: Rice, Spanish
       Yield: 6 servings
       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
     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