Directions:
- Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 471.74 Kcal (1975 kJ) | ||
| Calories from fat | 136.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.12g | 23% | |
|---|---|---|---|
| Cholesterol | 20.67mg | 7% | |
| Sodium | 261.71mg | 11% | |
| Potassium | 299.92mg | 6% | |
| Total Carbs | 68.84g | 23% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 13.98g | 28% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.2mg | 18% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 159.23 Kcal (667 kJ) | ||
| Calories from fat | 45.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 23% | |
|---|---|---|---|
| Cholesterol | 6.98mg | 7% | |
| Sodium | 88.34mg | 11% | |
| Potassium | 101.23mg | 6% | |
| Total Carbs | 23.24g | 23% | |
| Sugars | 1.46g | 17% | |
| Dietary Fiber | 0.6g | 7% | |
| Protein | 4.72g | 28% | |
| Vitamin C | 2.1mg | 10% | |
| Iron | 1.1mg | 18% | |
| Calcium | 22mg | 7% | |
* 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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