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Spanish Rice With Avocado

Spanish Rice With Avocado recipe image
This Spanish Rice with Avocado is a comforting and flavorful side dish that brings a touch of Mediterranean warmth to your table. The rice is toasted in butter and olive oil with aromatic garlic and onion, then simmered with cumin, oregano, and turmeric for a rich, golden hue and deep savory notes. The addition of fresh, creamy avocado tossed in just before serving adds a luxurious texture and cool contrast to the warm, spiced grains. It&# 226;€™s a simple yet elegant vegetarian option that pairs beautifully with grilled chicken, fish, or beans. Perfect for weeknight dinners or as a colorful addition to a family-style meal, this recipe is easy to prepare with pantry staples and delivers impressive results every time.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 149.2
Dietary: Gluten-free
Description
This Spanish Rice with Avocado is a comforting and flavorful side dish that brings a touch of Mediterranean warmth to your table. The rice is toasted in butter and olive oil with aromatic garlic and onion, then simmered with cumin, oregano, and turmeric for a rich, golden hue and deep savory notes. The addition of fresh, creamy avocado tossed in just before serving adds a luxurious texture and cool contrast to the warm, spiced grains. It&# 226;€™s a simple yet elegant vegetarian option that pairs beautifully with grilled chicken, fish, or beans. Perfect for weeknight dinners or as a colorful addition to a family-style meal, this recipe is easy to prepare with pantry staples and delivers impressive results every time.
Ingredients
  • 1 tablespoon Butter or margerine
  • 1 tablespoon Olive oil
  • 1 small Onion, finely chopped
  • 1 Clove Garlic, finely minced
  • 1 cup Uncooked rice (I used basmati)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Dried oregano, crushed
  • 1/4 teaspoon Ground cumin
  • 1/4 teaspoon Ground turmeric
  • 1 can 14 1/2 oz chicken broth, or 1 3/4 cups chicken stock
  • 1 small Avocado
Directions
  1. 1
    Melt butter and olive oil in a 2-quart saucepan over medium heat.
  2. 2
    Add chopped onion and minced garlic; cook until onion is tender.
  3. 3
    Stir in uncooked rice; cook, stirring constantly, for 3 minutes or until rice looks milky and opaque.
  4. 4
    Add salt, oregano, cumin, turmeric, and chicken broth.
  5. 5
    Bring mixture to a boil.
  6. 6
    Cover; reduce heat and simmer for 20-25 minutes or until rice is tender and all liquid is absorbed.
  7. 7
    While rice cooks, peel, pit, and dice the avocado.
  8. 8
    Fluff the cooked rice with a fork.
  9. 9
    Gently fold in the diced avocado until evenly distributed.
  10. 10
    Turn off heat; let stand for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 149.2kcal
% Daily Value *
Total Fat 7.0g11%
Saturated Fat 2.5g13%
Cholesterol 8.1mg3%
Sodium 25.8mg2%
Total Carbohydrate 19.4g7%
Dietary Fiber 0.7g3%
Sugars 1.1g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variation: You can substitute the avocado with peeled, seeded, and diced tomatoes for a different texture and flavor profile.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the avocado may brown upon reheating.

Tip: To prevent the avocado from browning too quickly, you can toss the diced avocado with a little lime juice before folding it into the rice.

Keywords: spanish rice, avocado, vegetarian side, toasted rice, cumin rice, turmeric rice, easy dinner, creamy rice, spiced rice, healthy side, quick recipe, comfort food, mediterranean, gluten free, family meal, rice pilaf, fresh herbs, simple cooking, weeknight dinner, vegetarian
Read it online: https://www.chefs-mate.com/recipe/spanish-rice-with-avocado/