Rice Stuffed Avocados
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1⁄2 cup rice
- 1⁄4 cup finely chopped onion
- 1⁄4 cup finely chopped celery
- 1 cup chicken broth
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 1 cup grated cheddar cheese
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄2 cup chopped fresh parsley
- 3 medium avocados
- 1⁄2 cup fine dry breadcrumb
- 2 tablespoons melted butter
directions
- 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.
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Reviews
-
Wow!! this recipe was AWESOME!! I made it for my mom and grandmother and they said they felt like they were eating in a fancy restaurant. I used a little dry parsley instead of fresh since it all I had and since I decided to make it at the last minute, I toasted my bread crumbs to dry them out. It turned out so good!! Thanks for this!!
RECIPE SUBMITTED BY
Colbys Mom
United States
I am a money manager and financial consultant at Smith Barney. I live in Carlsbad, CA with my husband of 8 1/2 years. We have one son named Colby who is 23 months old. When I have time I like to play poker. I am also a political junkie and am pretty active within the Republican Party. I have two cats, one Maine Coon and one Persian.