Directions:
- Preheat oven to 450 degrees F (230 degrees C).
- In a medium saucepan heat water and bullion to a slow boil over medium-high heat. In a large oven safe skillet, heat oil over medium heat. Saute onions until transparent. Increase heat to high and add butter and rice. Stir constantly until the rice becomes starchy, about 3 minutes, and then carefully pour the chicken bouillon stock into the skillet.
- Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.44 Kcal (1530 kJ) | ||
| Calories from fat | 92.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.26g | 16% | |
|---|---|---|---|
| Cholesterol | 15.53mg | 5% | |
| Sodium | 484.07mg | 20% | |
| Potassium | 125.52mg | 3% | |
| Total Carbs | 61.5g | 21% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 5.9g | 12% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 121.42 Kcal (508 kJ) | ||
| Calories from fat | 30.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 16% | |
|---|---|---|---|
| Cholesterol | 5.16mg | 5% | |
| Sodium | 160.83mg | 20% | |
| Potassium | 41.7mg | 3% | |
| Total Carbs | 20.43g | 21% | |
| Sugars | 0.61g | 7% | |
| Dietary Fiber | 0.49g | 6% | |
| Protein | 1.96g | 12% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 1mg | 16% | |
| Calcium | 12.8mg | 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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