Directions:
- In a saucepan combine the water and bouillon and stir well. (The idea of the small amount of bouillon is to barely flavor and salt the liquid, but not to make the rice taste “chickeny.” You can increase the amount of bouillon if you like, but I think it was perfect this way.) Bring to boiling.
- Add the remaining ingredients, stir, and allow to boil together for 1 minute.
- Turn off the heat, cover the saucepan, and let sit for 20 minutes. It’s done! Fluff the rice and serve.
- *Note: if you don’t have chicken bouillon or vegetarian chicken bouillon, or if you’d rather, you can probably use 2 cups water and 1 cup chicken broth instead, with much the same result.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.99 Kcal (657 kJ) | ||
| Calories from fat | 8.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.97g | 1% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 122.95mg | 5% | |
| Potassium | 34mg | 1% | |
| Total Carbs | 35.67g | 12% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 2.76g | 6% | |
| Iron | 35.5mg | 197% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 58.78 Kcal (246 kJ) | ||
| Calories from fat | 3.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 1% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 46.03mg | 5% | |
| Potassium | 12.73mg | 1% | |
| Total Carbs | 13.35g | 12% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.35g | 4% | |
| Protein | 1.03g | 6% | |
| Iron | 13.3mg | 197% | |
| Calcium | 7.2mg | 2% | |
* 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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