Rice Stuffed Avocados – a delicious recipe with butter, regular rice, onion, celery, chicken stock, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat 2 tablespoons butter in medium saucepan.
2
Add rice and cook until rice is golden, stirring.
3
Add onion and celery and continue to cook gently for 3 minutes, stirring.
4
Add chicken stock and salt; cover and simmer 20 minutes or until rice is tender. Remove from heat.
5
Stir egg, cheese and Worcestershire sauce together and mix into rice along with parsley.
6
Heat oven to 350u00b0. Cut avocados in half; remove stones and put avocado halves in a shallow baking pan.
7
Add 1/4 inch hot water to pan.
8
Spoon rice mixture into hollows in avocados.
9
Combine bread crumbs and melted butter and sprinkle over rice mixture.
10
Bake 20 minutes or until crumbs are browned and avocados are hot.
604
kcal
Calories
37
g
Fat
28
g
Carbs
40
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 Tbsp. butter, 1/2 c. regular rice, 1/4 c. finely chopped onion, 1/4 c. finely chopped celery, and more.
Yes, Rice Stuffed Avocados falls under the Meat & Poultry 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.
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