Directions:
- In a medium saucepan, heat olive oil over medium high heat.
- Add crushed red pepper and rice.
- Stir well to coat rice with oil.
- Cook for a minute or two until rice starts to look translucent.
- Add the chicken broth and bring to a boil.
- Reduce heat to low, cover and simmer for 20 minutes or until all broth is absorbed.
- Remove lid, fluff rice with a fork.
- Sprinkle with Parmesan cheese and black pepper.
- Cover just until cheese melts.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.39 Kcal (659 kJ) | ||
| Calories from fat | 64.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 11% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 412.86mg | 17% | |
| Potassium | 54.83mg | 1% | |
| Total Carbs | 15.89g | 5% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 6.53g | 13% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 150.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 190.94 Kcal (799 kJ) | ||
| Calories from fat | 77.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 11% | |
|---|---|---|---|
| Cholesterol | 13.34mg | 4% | |
| Sodium | 500.85mg | 17% | |
| Potassium | 66.51mg | 1% | |
| Total Carbs | 19.28g | 5% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.72g | 2% | |
| Protein | 7.92g | 13% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 183.1mg | 15% | |
* 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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