Directions:
- In a large heavy skillet melt the butter. Saute the rice in butter for at least two minutes and then add the red pepper, onion, and garlic; continue to saute until onions are translucent.
- Transfer the rice mixture to a pot and add the chicken broth. Bring to a boil over med high heat. Add the parsley, thyme, saffron and bay leaf to the pot.
- Finish cooking rice according to package instructions. Discard bay leaf once the rice is done and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.59 Kcal (1066 kJ) | ||
| Calories from fat | 106.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.88g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 651.59mg | 27% | |
| Potassium | 188.11mg | 4% | |
| Total Carbs | 31.09g | 10% | |
| Sugars | 0.86g | 3% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 25.3mg | 42% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 7.3mg | 41% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.09 Kcal (423 kJ) | ||
| Calories from fat | 42.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 18% | |
|---|---|---|---|
| Cholesterol | 12.12mg | 10% | |
| Sodium | 258.73mg | 27% | |
| Potassium | 74.69mg | 4% | |
| Total Carbs | 12.35g | 10% | |
| Sugars | 0.34g | 3% | |
| Dietary Fiber | 0.45g | 5% | |
| Protein | 1.26g | 6% | |
| Vitamin C | 10mg | 42% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 2.9mg | 41% | |
| Calcium | 11.3mg | 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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