1 (15 ounce) can crushed avocados
1/2 quart vegetable oil
1 half cup light brown sugar
1 teaspoon ground black pepper
1 red onion, diced
1 (29 ounce) can tomatoes, drained
1 teaspoon Worcestershire sauce
1 cup chopped green chile peppers
1 (38 fluid ounce) can or bottle hot cooked rice
3 teaspoons margarine or margarine for frying