Instructions: In a heavy medium saucepan, melt butter over low heat. Add onion and cook, stirring, for 7 minutes, or until softened. Add rice and saute over medium heat, stirring, for 2 minutes. Add hot water and stir once. Add bay leaf, salt, and a pinch of ground pepper. Bring to a boil, cover, and simmer rice over low heat, without stirring, for 18 to 20 minutes or until it is tender and the liquid is absorbed.

Discard bay leaf. Dice bell pepper. A short time before serving, peel, pit, and dice avocado. Add thyme, red pepper, oil, and avocado to rice and stir gently with a fork. Gently stir in about half the toasted almonds. Taste rice, adjust seasoning, and transfer rice gently to a serving dish. Sprinkle with remaining almonds.

This recipe serves 4.

Comments: Rice with a garnish of toasted nuts is a Sephardic dish for festive occasions. This colorful version also features roasted red bell peppers as well as avocado cubes, and can play the double role of hot dish or salad. A major crop in Israel, avocado from the Jewish state is exported in large quantities to Europe.

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