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Avocado Rice Recipe
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||3 Clove (15 gm)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water/Chicken broth||2 Cup (32 tbs)|
|Quick cooking rice||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Coarsely diced avocado||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2615 Calories from Fat 993
% Daily Value*
Total Fat 116 g179.1%
Saturated Fat 39.2 g196%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 3079.5 mg128.3%
Total Carbohydrates 368 g122.6%
Dietary Fiber 44.6 g178.5%
Sugars 11.6 g
Protein 47 g93.6%
Vitamin A 50.5% Vitamin C 154%
Calcium 33.6% Iron 65.4%
*Based on a 2000 Calorie diet
Add 2 cups water (or chicken broth) and bring quickly to a boil.
Stir in 2 cups quick-cooking rice, 1 1/2 teaspoons salt and 1/4 tea spoon pepper.
Remove pan from heat and gently stir in 2 cups coarsely diced avocado which has been tossed in 1/4 cup lemon juice.
Cover pan and set aside 5 minutes for rice to absorb liquid and to allow avocado dice to heat through.