Directions:
- Heat olive oil in a large skillet over medium heat. Add the rice and stir until all the rice is lightly coated with the oil. Watch the rice carefully - let it brown but do not burn (it should not turn dark brown or black). When the rice is almost all brown, add the garlic and saute for a few minutes.
- Add the chicken stock and the remaining ingredients. Stir and cover, then reduce heat to medium-low. Let cook for 20 minutes, then check for doneness. If necessary, let cook for up to another 5 or 10 minutes. IMPORTANT: Do not lift the lid while the rice is cooking!
- When the rice is ready it will fluff easily with a fork, and each grain will be split. The rice should by dry, not saucy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.67 Kcal (288 kJ) | ||
| Calories from fat | 28.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 5% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 1% | |
| Sodium | 278.72mg | 12% | |
| Potassium | 180.14mg | 4% | |
| Total Carbs | 7.45g | 2% | |
| Sugars | 3.52g | 14% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 57.12 Kcal (239 kJ) | ||
| Calories from fat | 24.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 5% | |
|---|---|---|---|
| Cholesterol | 2mg | 1% | |
| Sodium | 231.86mg | 12% | |
| Potassium | 149.86mg | 4% | |
| Total Carbs | 6.2g | 2% | |
| Sugars | 2.93g | 14% | |
| Dietary Fiber | 0.55g | 3% | |
| Protein | 2.4g | 6% | |
| Vitamin C | 5.5mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 11mg | 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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