Hot Southwestern Avocado Rice

[pookie]

Hot Southwestern Avocado Rice- serves 4

1 cup brown rice **
1/2 cup chopped onions
1/4 cup chopped jalapenos
2 tbsp olive oil
2 cups chicken broth
1/2 tsp ground cumin
1 avocado, diced
1/2 cup salsa
2 tbsp chopped cilantro

Saute the rice, onion, and jalapenos in the oil until the rice turns opaque. Heat the broth to boiling, add the cumin and rice.
Reduce the heat, cover and simmer until the rice is tender, about 25 minutes.
Add the avocado and the salsa and mix well.
Garnish with the cilantro and serve.

**this recipe originally calls for white rice--I don't know if brown rice turns "opaque". So note that this is an untried recipe

[freedomii]

Looks good but I think it needs 40 or 45 minutes to cook the brown rice... 25 minutes is likely the time for white rice, which was in the original recipe.

[pookie]

thanks for the tip! I make brown rice in the oven.

[Lesley1]

I haven't had a lot of success converting recipes if a something like a vegetable has to be cooked along with the rice. I tried to convert a recipe for a rice pilaf where white rice was cooked with chopped peppers and chickpeas. I expect that the peppers would have stayed somewhat crisp if cooked for the 20 minutes it takes to cook white rice, but they turned to mush by the time the brown rice was cooked. But for the color, you couldn't tell there were peppers in the mix. I have the most luck when I cook the rice separately, maybe only until almost done, and then mix it with the other ingredients. It's a pain to do that sometimes, and for that reason, I tend to eat my rice plain.