| 1 cup
long-grain white rice 1/2 cup chopped onions 1/4 cup chopped chiles (or other preferred pepper) 2 Tbsp butter or margarine |
2 cups
chicken broth 1/2 tsp ground cumin 1 avocado, diced 1/2 cup fresh or bottled salsa 2 Tbsp chopped cilantro (as garnish) |
| Saute the rice, onion, and
chiles in butter until the rice turns opaque. Heat chicken broth to boiling, then add the
cumin and rice. Reduce heat; cover and simmer until the rice is tender and broth is
absorbed (about 25 minutes). Add the avocado and the salsa; mix well. Garnish with the cilantro and serve. |
|