Directions:
- In a sauce pan, heat the stock almost to boiling.
- Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
- Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
- Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
- Adjust the seasoning if desired.
- Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.1 Kcal (515 kJ) | ||
| Calories from fat | 70.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.79g | 12% | |
|---|---|---|---|
| Cholesterol | 11.68mg | 4% | |
| Sodium | 350.38mg | 15% | |
| Potassium | 224.03mg | 5% | |
| Total Carbs | 9.27g | 3% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 6.6mg | 36% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 65.38 Kcal (274 kJ) | ||
| Calories from fat | 37.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 12% | |
|---|---|---|---|
| Cholesterol | 6.2mg | 4% | |
| Sodium | 186.08mg | 15% | |
| Potassium | 118.98mg | 5% | |
| Total Carbs | 4.92g | 3% | |
| Sugars | 2.35g | 18% | |
| Dietary Fiber | 0.54g | 4% | |
| Protein | 2.45g | 9% | |
| Vitamin C | 9.2mg | 29% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 3.5mg | 36% | |
| Calcium | 8.6mg | 2% | |
* 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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