Mexican-style rice

contributed by Lee P.

1 cup brown rice
1 cup white rice
3 cups chicken broth
1/2 cup diced tomato
1/2 cup chopped cilantro
1/4 cup diced white onion
1 tablespoon minced garlic
1 tablespoon salt
1 tablesppon chili powder
1 tablespoon cumin
1 teaspoon lime juice
black pepper to taste
avocado slices, for garnish

1. Heat a tablespoon of vegetable oil in a pan over medium heat and toast rice until brown.
2. Sprinkle on salt, chili powder, pepper and lime juice.
3. Stir in onions and garlic, cook until soft.
4. Stir in diced tomato and chicken broth, bring to a boil over high heat. 
5. Cover pan and simmer over low heat until rice is cooked through, 20-25 minutes.
6. Fluff with a fork, garnish with avocado slices and serve.

Editor’s note:
If you’re in a hurry or do not have all the spices available, substitute with one package of taco seasoning.