Directions:
- In 3-quart saucepan, heat olive oil on medium.
- Add onion, carrot, garlic, 1/4 teaspoon each salt and coarsely ground black pepper; cook 6 to 8 minutes or until vegetables are tender, stirring occasionally.
- Add rice, stirring to coat; cook 1 minute.
- Add broth and water to pan; heat to boiling on high. Reduce to low;cover and simmer 16 to 18 minutes or until all liquid is absorbed and rice is tender.
- Remove from heat; let stand,covered, 5 minutes.
- Fluff rice with fork; stir in parsley to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9.48 Kcal (40 kJ) | ||
| Calories from fat | 6.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 1% | |
|---|---|---|---|
| Sodium | 37.01mg | 2% | |
| Potassium | 21.15mg | 0% | |
| Total Carbs | 0.73g | 0% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 0.1g | 0% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 3.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 75 Kcal (314 kJ) | ||
| Calories from fat | 50.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 1% | |
|---|---|---|---|
| Sodium | 292.96mg | 2% | |
| Potassium | 167.4mg | 0% | |
| Total Carbs | 5.8g | 0% | |
| Sugars | 2.39g | 1% | |
| Dietary Fiber | 1.54g | 1% | |
| Protein | 0.79g | 0% | |
| Vitamin C | 12.4mg | 3% | |
| Vitamin A | 0.2mg | 1% | |
| Iron | 0.4mg | 0% | |
| Calcium | 28.8mg | 0% | |
* 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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