Directions:
- In a large sauté pan melt your butter then add the EVOO and all the veggies and sauté until translucent and all veggies are soft.
- Add the rice and sauté with veggies for 3 minutes stirring constantly.
- Add the cream and water, and bouillon cubes.
- Bring to a boil then reduce heat and cover cook till rice is cooked, 20 minutes approximately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.08 Kcal (1030 kJ) | ||
| Calories from fat | 217.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.15g | 37% | |
|---|---|---|---|
| Cholesterol | 56.63mg | 19% | |
| Sodium | 1076.34mg | 45% | |
| Potassium | 246.5mg | 5% | |
| Total Carbs | 5.78g | 2% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 2.64g | 5% | |
| Vitamin C | 32.7mg | 55% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 13.1mg | 73% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 119.5 Kcal (500 kJ) | ||
| Calories from fat | 105.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.73g | 37% | |
|---|---|---|---|
| Cholesterol | 27.5mg | 19% | |
| Sodium | 522.69mg | 45% | |
| Potassium | 119.71mg | 5% | |
| Total Carbs | 2.81g | 2% | |
| Sugars | 1.41g | 12% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 1.28g | 5% | |
| Vitamin C | 15.9mg | 55% | |
| Vitamin A | 0.4mg | 27% | |
| Iron | 6.4mg | 73% | |
| Calcium | 19.6mg | 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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