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Ingredients
| salted butter: 2 Tbl |
| white rice: 1/2 cup |
| onions (chopped): 1/4 cup (finely chopped) |
| celery (chopped): 1/4 cup (finely chopped) |
| chicken broth: 1 cup |
| salt: 1/2 tsp |
| eggs: 1 (beaten) |
| cheddar cheese (shredded): 1 cup |
| worcestershire sauce: 1/4 tsp |
| parsley (chopped): 1/2 cup (fresh) |
| avocados: 3 |
| bread crumbs: 1/2 cup |
| salted butter (melted): 2 Tbl |
Rice Stuffed Avocados
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Heat 2 tbsp butter in medium saucepan.
- add rice and cook until golden, stirring.
- add onion and celery and continue cooking gently 3 minutes, stirring.
- add chicken broth and salt, cover and simmer 20 minutes or until rice is tender (if rice is still very moist cook with cover off for a few minutes).
- remove from heat.
- stir egg, cheese, and Worcestershire sauce together with a fork and mix into rice along with the parsley.
- heat oven to 350 degrees.
- cut avocados in half, remove pits and put avocado halves in a shallow baking dish.
- add 1/4 inch hot water to the pan.
- spoon rice mixture into hollows of the avocados.
- combine bread crumbs and melted butter and sprinkle over rice mixture.
- bake 20 minutes or until crumbs are browned and avocados are hot.