Directions:
- Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute.
- Season with salt and pepper. Stir in chicken stock and bring to a boil.
- Cover and turn heat down to low. Simmer gently for 20 minutes.
- Fluff rice with a fork and stir in parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.69 Kcal (1083 kJ) | ||
| Calories from fat | 49.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 13.78mg | 5% | |
| Sodium | 368.3mg | 15% | |
| Potassium | 202.53mg | 4% | |
| Total Carbs | 44.64g | 15% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 7.27g | 15% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 137.35 Kcal (575 kJ) | ||
| Calories from fat | 26.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 9% | |
|---|---|---|---|
| Cholesterol | 7.31mg | 5% | |
| Sodium | 195.55mg | 15% | |
| Potassium | 107.53mg | 4% | |
| Total Carbs | 23.7g | 15% | |
| Sugars | 1.54g | 12% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 3.86g | 15% | |
| Vitamin C | 2.2mg | 7% | |
| Iron | 1.1mg | 12% | |
| Calcium | 8.6mg | 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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