Directions:
- In a large saucepan over medium heat, saute onions, carrot, celery, garlic, orange zest, thyme and fennel seed for 5 minutes, until the vegetables start to become tender.
- Add tomato paste and water, whisking until the tomato paste is fully incorporated.
- Stir in the canned tomatoes, chicken stock, salt, pepper, sugar and rice. Simmer for 15-20 minutes, until rice is tender.
- Stir in parsley and basil.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.17 Kcal (457 kJ) | ||
| Calories from fat | 52.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 9% | |
|---|---|---|---|
| Cholesterol | 1.35mg | 0% | |
| Sodium | 227.49mg | 9% | |
| Potassium | 200.58mg | 4% | |
| Total Carbs | 12.21g | 4% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 2.55g | 5% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 32.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 54.64 Kcal (229 kJ) | ||
| Calories from fat | 26.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 9% | |
|---|---|---|---|
| Cholesterol | 0.68mg | 0% | |
| Sodium | 113.85mg | 9% | |
| Potassium | 100.38mg | 4% | |
| Total Carbs | 6.11g | 4% | |
| Sugars | 1.84g | 15% | |
| Dietary Fiber | 0.7g | 6% | |
| Protein | 1.28g | 5% | |
| Vitamin C | 2.9mg | 10% | |
| Iron | 0.3mg | 3% | |
| Calcium | 16.2mg | 3% | |
* 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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