Directions:
- Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, sauté the onions until softened, about 10 minutes.
- Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer.
- Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.92 Kcal (582 kJ) | ||
| Calories from fat | 52.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Cholesterol | 2.57mg | 1% | |
| Sodium | 290.86mg | 12% | |
| Potassium | 177.68mg | 4% | |
| Total Carbs | 18.48g | 6% | |
| Sugars | 3.15g | 13% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 4.11g | 8% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 11.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 92.09 Kcal (386 kJ) | ||
| Calories from fat | 34.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 9% | |
|---|---|---|---|
| Cholesterol | 1.7mg | 1% | |
| Sodium | 192.81mg | 12% | |
| Potassium | 117.78mg | 4% | |
| Total Carbs | 12.25g | 6% | |
| Sugars | 2.09g | 13% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 2.73g | 8% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 0.4mg | 3% | |
| Calcium | 7.6mg | 1% | |
* 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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