Directions:
- Heat the butter and olive oil in heavy saucepot.
- Add the onion and bay leaf and saute until tender, but not brown.
- Add the rice and stir to coat completely. Do not allow the rice to brown.
- Pour in the boiling chicken stock and season with salt.
- Cover the pot and place it in a 350 degree oven. Bake for 20 to 25 minutes, until the liquid is absorbed and the rice is fluffy and tender.
- Transfer the cooked rice to a pain and fluff the rice with a fork. Remove the bay leaf and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.71 Kcal (434 kJ) | ||
| Calories from fat | 68.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.58g | 12% | |
|---|---|---|---|
| Cholesterol | 11.23mg | 4% | |
| Sodium | 172.4mg | 7% | |
| Potassium | 141.65mg | 3% | |
| Total Carbs | 5.73g | 2% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 0.7mg | 1% | |
| Calcium | 7.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 75.65 Kcal (317 kJ) | ||
| Calories from fat | 49.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 12% | |
|---|---|---|---|
| Cholesterol | 8.19mg | 4% | |
| Sodium | 125.76mg | 7% | |
| Potassium | 103.33mg | 3% | |
| Total Carbs | 4.18g | 2% | |
| Sugars | 2.04g | 11% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 2.73g | 7% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 5.2mg | 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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