Directions:
- Heat peanut oil over medium high heat until hot but not smoking.
- Saute onion, stirring, until transparent (about 3-5 minutes).
- Add the rice and continue to cook and stir for one additional minute.
- Add the chicken stock and coconut milk.
- Stir in salt and pepper.
- Pour rice mixture into an ovenproof baking dish, cover, and bake at 350 for about 18 minutes.
- Liquid will be absorbed, rice will be cooked but not mushy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.58 Kcal (1024 kJ) | ||
| Calories from fat | 215.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.93g | 37% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 96.9mg | 4% | |
| Potassium | 244.08mg | 5% | |
| Total Carbs | 7.4g | 2% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 14.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 169.26 Kcal (709 kJ) | ||
| Calories from fat | 149.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.56g | 37% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 1% | |
| Sodium | 67.06mg | 4% | |
| Potassium | 168.91mg | 5% | |
| Total Carbs | 5.12g | 2% | |
| Sugars | 2.08g | 12% | |
| Dietary Fiber | 1.07g | 6% | |
| Protein | 2.2g | 6% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 0.8mg | 7% | |
| Calcium | 10.3mg | 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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