Directions:
- In a 2 quart heavy saucepan with a tight fitting lid, heat the oil and 2 tablespoons of the butter.
- Add the onions, parsley and spinach.
- Cover and cook on low heat for 5 minutes.
- Mix in the rice and stir until translucent.
- Add 2 cups of the chicken stock, salt and pepper.
- Cover and cook over low heat for 5 minutes.
- Add remaining broth, cover and cook another 10 minutes or until the rice is tender and light.
- Lightly mix in the remaining butter with a fork. Serve topped with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.04 Kcal (1700 kJ) | ||
| Calories from fat | 144.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.08g | 25% | |
|---|---|---|---|
| Cholesterol | 24.55mg | 8% | |
| Sodium | 823.18mg | 34% | |
| Potassium | 497.34mg | 11% | |
| Total Carbs | 56.01g | 19% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 11.22g | 22% | |
| Vitamin C | 17.2mg | 29% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.1mg | 12% | |
| Calcium | 91.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 145.94 Kcal (611 kJ) | ||
| Calories from fat | 52.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 25% | |
|---|---|---|---|
| Cholesterol | 8.82mg | 8% | |
| Sodium | 295.86mg | 34% | |
| Potassium | 178.75mg | 11% | |
| Total Carbs | 20.13g | 19% | |
| Sugars | 1.62g | 18% | |
| Dietary Fiber | 1.51g | 17% | |
| Protein | 4.03g | 22% | |
| Vitamin C | 6.2mg | 29% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.8mg | 12% | |
| Calcium | 33mg | 9% | |
* 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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