Directions:
- Beat eggs in large bowl with whisk until frothy. Add lemon juice.
- Heat chicken broth in stockpot until it lightly boils. Ladle out 1 cup broth and set aside.
- Turn up heat for the broth, until boiling. Add rice, cover, reduce heat to low and cook for 10 minutes.
- Meanwhile, slowly pour the reserved hot broth into the egg-lemon mixture while beating until frothy.
- When rice is done cooking (will be slightly firm) Slowly add egg-lemon-broth mixture, while stirring constantly, to avoid curdling the eggs.
- Add oregano, parsley, pepper, and Tabasco.
- Continue cooking for 20-30 minutes on medium-low heat, stirring frequently, until thickened to desired consistency.
- Check seasonings and adjust to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.5 Kcal (525 kJ) | ||
| Calories from fat | 31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 5% | |
|---|---|---|---|
| Cholesterol | 105.22mg | 35% | |
| Sodium | 596.18mg | 25% | |
| Potassium | 228.11mg | 5% | |
| Total Carbs | 16.71g | 6% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 16.1mg | 27% | |
| Iron | 0.9mg | 5% | |
| Calcium | 35.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 59 Kcal (247 kJ) | ||
| Calories from fat | 14.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 5% | |
|---|---|---|---|
| Cholesterol | 49.47mg | 35% | |
| Sodium | 280.29mg | 25% | |
| Potassium | 107.24mg | 5% | |
| Total Carbs | 7.86g | 6% | |
| Sugars | 0.29g | 2% | |
| Dietary Fiber | 0.44g | 4% | |
| Protein | 2.52g | 11% | |
| Vitamin C | 7.6mg | 27% | |
| Iron | 0.4mg | 5% | |
| Calcium | 16.9mg | 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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