Directions:
- Heat oil in a saucepan over medium heat. Cook onion until tender and stir in rice. Mix rice to coat and pour in chicken stock. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove from heat and let stand 5 minutes. Serve hot
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 574.31 Kcal (2405 kJ) | ||
| Calories from fat | 152.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.99g | 26% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 346.84mg | 14% | |
| Potassium | 404.78mg | 9% | |
| Total Carbs | 90.34g | 30% | |
| Sugars | 6.42g | 26% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 14.48g | 29% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 4mg | 22% | |
| Calcium | 27.8mg | 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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