-JUDI M. PHELPS
1 cup Onion, chopped
1 tbsp Vegetable oil
2 2/3 cup Water or chicken broth
1 cup Brown rice
2 tsp Chili powder
1 tsp Salt, optional
1/3 cup Vegetable oil
2 tbsp Red wine vinegar
2 cup Chicken, cooked and diced
1 pack Frozen peas, cooked/drained
1/2 cup Black olives, sliced
2 Avocados, ripe California
1 med Tomato, chopped, chilled
Directions
Cook onion in oil in large saucepan until tender but not brown.
Add water or chicken broth and bring to a boil.
Stir in rice, chili powder and optional salt.
Cover tightly and cook over low heat until all liquid is absorbed, about 50 minutes.
Combine oil, vinegar and remaining salt mixing well; stir into hot cooked rice with chicken, peas and olives.
Chill.
To serve, peel, seed and coarsely chop 1-½ avocados reserving remaining half for garnish.
Stir chopped avocados and tomato into rice mixture.