Directions:
- Heat butter in saucepan over medium-high heat until just beginning to sizzle.
- Add onion, and saute until softened.
- Add rice and cook over low heat, stirring constantly, until rice is lightly browned in places and beginning to get translucent.
- Remove from heat, and gradually stir in chicken stock or water.
- Season to taste with salt and pepper, return to heat, and bring to a boil.
- Reduce heat to low, cover, and simmer for about 40 minutes.
- Add spinach, stir thoroughly and continue cooking for another 10 minutes or until all liquid is absorbed.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.05 Kcal (1281 kJ) | ||
| Calories from fat | 126.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 22% | |
|---|---|---|---|
| Cholesterol | 34.13mg | 11% | |
| Sodium | 191.95mg | 8% | |
| Potassium | 354.83mg | 8% | |
| Total Carbs | 38.3g | 13% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 7.59g | 15% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.2mg | 7% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 137.12 Kcal (574 kJ) | ||
| Calories from fat | 56.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 22% | |
|---|---|---|---|
| Cholesterol | 15.29mg | 11% | |
| Sodium | 86mg | 8% | |
| Potassium | 158.98mg | 8% | |
| Total Carbs | 17.16g | 13% | |
| Sugars | 1.88g | 17% | |
| Dietary Fiber | 1.42g | 13% | |
| Protein | 3.4g | 15% | |
| Vitamin C | 1.5mg | 5% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.5mg | 7% | |
| Calcium | 19.4mg | 4% | |
* 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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