Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Unsalted butter, margarine, olive oil, or avocado oil

  2. 1/2 cup 31g / 1.1oz Minced onion

  3. 1 cup 160g / 5.6oz Long-grain white rice

  4. 2 cups 474ml Hot water

  5. 1 Bay leaf

  6. 1/4 teaspoon 1 1/3ml Salt Black pepper, freshly ground

  7. 1 Red bell pepper - roasted and peeled (medium)

  8. 1 Avocado - (10 or 11 oz) - preferably Haas (large)

  9. 1 1/2 teaspoons 7 1/2ml Fresh thyme leaves (or 1/2 teaspoon crumbled dried thyme)

  10. 2 tablespoons 30ml Olive oil - plus

  11. 2 teaspoons 10ml Olive oil

  12. 1/3 cup 30g / 1.1oz Whole or chopped toasted almonds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a heavy medium saucepan, melt butter over low heat. Add onion and cook, stirring, for 7 minutes, or until softened. Add rice and saute over medium heat, stirring, for 2 minutes. Add hot water and stir once. Add bay leaf, salt, and a pinch of ground pepper. Bring to a boil, cover, and simmer rice over low heat, without stirring, for 18 to 20 minutes or until it is tender and the liquid is absorbed. Discard bay leaf. Dice bell pepper. A short time before serving, peel, pit, and dice avocado. Add thyme, red pepper, oil, and avocado to rice and stir gently with a fork. Gently stir in about half the toasted almonds. Taste rice, adjust seasoning, and transfer rice gently to a serving dish. Sprinkle with remaining almonds.


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