|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)|
In a large saucepan, saute 3/4 cup each chopped celery and chopped onion and 3 garlic cloves, crushed, in 1/4 cup butter or margarine until golden and tender about 10 minutes.
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.