Directions:
- Heat the oil in a pan over a medium heat.
- Add the garlic cloves and cook for 1 minute.
- Add the lemon juice and cook for a further minute.
- Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.
- Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.
- Check on the rice while cooking to ensure it does not run out of liquid and boil dry.
- After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.
- Mix in the chopped fresh parsley and serve hot!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.97 Kcal (339 kJ) | ||
| Calories from fat | 42.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 7% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 173.25mg | 7% | |
| Potassium | 156.41mg | 3% | |
| Total Carbs | 6.44g | 2% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 3.84g | 8% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 59.53 Kcal (249 kJ) | ||
| Calories from fat | 31.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 7% | |
|---|---|---|---|
| Cholesterol | 2.65mg | 1% | |
| Sodium | 127.37mg | 7% | |
| Potassium | 114.99mg | 3% | |
| Total Carbs | 4.73g | 2% | |
| Sugars | 1.97g | 11% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 2.82g | 8% | |
| Vitamin C | 4.7mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.9mg | 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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