Directions:
- Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
- Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.11 Kcal (1185 kJ) | ||
| Calories from fat | 144.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.08g | 25% | |
|---|---|---|---|
| Cholesterol | 49mg | 16% | |
| Sodium | 728mg | 30% | |
| Potassium | 82.51mg | 2% | |
| Total Carbs | 29.35g | 10% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 4.34g | 9% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 211.74 Kcal (887 kJ) | ||
| Calories from fat | 108.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 25% | |
|---|---|---|---|
| Cholesterol | 36.65mg | 16% | |
| Sodium | 544.47mg | 30% | |
| Potassium | 61.71mg | 2% | |
| Total Carbs | 21.95g | 10% | |
| Sugars | 0.48g | 3% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 3.25g | 9% | |
| Vitamin C | 1.3mg | 3% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.9mg | 7% | |
| Calcium | 16.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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