Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
- Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
- Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
- Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
- Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.43 Kcal (513 kJ) | ||
| Calories from fat | 87.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 15% | |
|---|---|---|---|
| Cholesterol | 13.78mg | 5% | |
| Sodium | 753.94mg | 31% | |
| Potassium | 142.87mg | 3% | |
| Total Carbs | 5.69g | 2% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 3.75g | 8% | |
| Vitamin C | 0.7mg | 1% | |
| Calcium | 7.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 87.33 Kcal (366 kJ) | ||
| Calories from fat | 62.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 15% | |
|---|---|---|---|
| Cholesterol | 9.83mg | 5% | |
| Sodium | 537.83mg | 31% | |
| Potassium | 101.92mg | 3% | |
| Total Carbs | 4.06g | 2% | |
| Sugars | 1.98g | 11% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 2.68g | 8% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 5.3mg | 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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