Navajo Avocado Rice Recipe

Name: Navajo Avocado Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter or 1 tablespoon margarine; 1 tablespoon olive oil; 1 small onion, finely chopped; 1 clove garlic, minced; 1 cup regular uncooked rice; 1/4 teaspoon salt; 1/4 teaspoon dried oregano, ground; 1/4 teaspoon cumin; 1/4 teaspoon turmeric; 1 (14 1/2 ounce) can chicken broth; 1 avocado

Servings: persons

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 cup regular uncooked rice
1/4 teaspoon salt
1/4 teaspoon dried oregano, ground
1/4 teaspoon cumin
1/4 teaspoon turmeric
1 (14 1/2 ounce) can chicken broth
1 avocado

1
Place butter and oil in 2-quart pan over medium heat.
2
When butter is melted, add onion and garlic; cook until onion is tender.
3
Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque.
4
Add salt, oregano, cumin, turmeric and broth.
5
Bring to a boil.
6
Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed.
7
Peel and pit avocado; dice.
8
Fluff up rice with fork; add avocado and toss gently.
9
Turn off heat; let stand 5 minutes before serving.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon butter or 1 tablespoon margarine, 1 tablespoon olive oil, 1 small onion, finely chopped, 1 clove garlic, minced, and more.

Yes, Navajo Avocado Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Navajo Avocado Rice

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