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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A savory side dish using avocado for a creamy texture and a nice crunch of toasted almonds. Toasting the almonds really adds a lot of flavor and only takes about 5 minutes on medium-high heat. Adapted from a recipe from the Central Market in Fort Worth, TX. Ingredients:
3 tablespoons butter (or olive oil) |
1 cup onion, minced |
2 cups long grain white rice |
2 cups hot water |
2 bay leaves |
1/4 teaspoon salt |
black pepper, freshly ground to taste |
2 avocados, chopped (large haas, about 20 oz) |
1 tablespoon fresh thyme leave |
2 red bell peppers, roasted, peeled and chopped |
1/4 cup plus 2 teaspoons avocado oil |
2/3 cup almonds, toasted & chopped |
Directions:
1. Heat the butter in a heavy medium saucepan until melted.
2. Add the onion and cook over low heat for 7 minutes or until tender, stirring frequently; do not brown.
3. Add the rice and cook over medium heat for 4 minutes, stirring constantly.
4. Pour in the hot water and stir once. Add the bay leaves, salt & pepper. Bring to a boil.
5. Cook, covered, over low heat for 10 to 12 minutes or until the rice is tender and the liquid is absorbed; do not stir.
6. Remove and discard the bay leaves. Add the avocados, thyme, bell peppers and avocado oil and stir gently. Stir in half the almonds. Adjust seasonings.
7. Sprinkle with the remaining almonds.
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