Spanish Rice with Avocado

Directions

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 to 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.