Directions:
- Heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.
- Remove vegetables from pan and set aside.
- Heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.
- Do not burn rice.
- Stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, Tabasco, and salt and pepper to taste.
- Bring mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
- Fluff with fork before serving.
- Tip: if rice seems wet, place clean dishtowel firmly between lid and pan; let rest for 10-15 minutes while towel absorbs excess liquid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.5 Kcal (902 kJ) | ||
| Calories from fat | 66.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 11% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 236.11mg | 10% | |
| Potassium | 220.38mg | 5% | |
| Total Carbs | 33.39g | 11% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.7mg | 4% | |
| Calcium | 42.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 115.58 Kcal (484 kJ) | ||
| Calories from fat | 35.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 11% | |
|---|---|---|---|
| Cholesterol | 8.19mg | 5% | |
| Sodium | 126.63mg | 10% | |
| Potassium | 118.19mg | 5% | |
| Total Carbs | 17.91g | 11% | |
| Sugars | 1.45g | 11% | |
| Dietary Fiber | 1.66g | 12% | |
| Protein | 2.37g | 9% | |
| Vitamin C | 7.8mg | 24% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.4mg | 4% | |
| Calcium | 22.9mg | 4% | |
* 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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