Directions:
- Mix salt and water bring to boil. Pour water over rice and let stand for 1/2 hour. Rinse rice with cold water; drain well.
- Melt butter in skillet; add rice and cook over medium heat until butter is almost absorbed (about 5 minutes).
- Spread rice into a 1 quart casserole; sprinkle with garlic salt and garlic powder. Pour chicken broth over rice. Cover tightly; bake at 325˚F degrees for 45 to 50 minutes. Add parsley and fluff with a fork. Bake uncovered 10 to 15 more minutes.
- NOTE: This can be made a day ahead. Prepare every thing as directed; refrigerate. When time to bake just add 10 minutes to time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.28 Kcal (801 kJ) | ||
| Calories from fat | 116.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.96g | 20% | |
|---|---|---|---|
| Cholesterol | 53.41mg | 18% | |
| Sodium | 1133.87mg | 47% | |
| Potassium | 110.23mg | 2% | |
| Total Carbs | 0.89g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 16.7g | 33% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 121.13 Kcal (507 kJ) | ||
| Calories from fat | 73.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 20% | |
|---|---|---|---|
| Cholesterol | 33.82mg | 18% | |
| Sodium | 718.04mg | 47% | |
| Potassium | 69.81mg | 2% | |
| Total Carbs | 0.56g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 10.57g | 33% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 4% | |
| Calcium | 13.3mg | 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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