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

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, turmeric and 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.

Makes 4 to 6 servings.

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