Directions:
- Heat canola oil in a skillet over medium-high heat. Cook and stir onion and potato in hot oil until lightly cooked, about 2 minutes. Stir rice into onion and potato until rice is golden, 2 to 4 minutes.
- Pour water, tomato sauce, and chicken bouillon into vegetable and rice mixture; stir and bring to a rolling boil. Cover, reduce heat to medium-low, and cook at a simmer until rice is tender, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.89 Kcal (690 kJ) | ||
| Calories from fat | 64.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 11% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 214.47mg | 9% | |
| Potassium | 79.56mg | 2% | |
| Total Carbs | 22.99g | 8% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 160.25 Kcal (671 kJ) | ||
| Calories from fat | 62.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 11% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 208.44mg | 9% | |
| Potassium | 77.32mg | 2% | |
| Total Carbs | 22.35g | 8% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 2.1g | 4% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 13.5mg | 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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