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Buttered Rice: 4 cups (rice measuring cup) long grain rice; 4 cups (rice measuring cup) water or chicken stock; 2 Tbsp. unsalted butter; salt and pepper to taste

2 cups cooked buttered rice; ¼ English (or hothouse) cucumber, cubed; 2 Roma tomatoes, seeded and cubed; ½ avocado, pitted, peeled, and cubed; 1 cup romaine salad mix; salt and pepper to taste; 1-2 Tbsp. unsalted butter