Directions:
- Bring chicken stock, coriander, cumin and chili powder to a simmer in small pot
- Chop 3 of the roasted red peppers, add 1-2 tbsp of liquid to chicken stock
- Heat heavy bottomed pan over medium-high heat, add oil and butter
- Once butter stops foaming, add leeks and saute 5 minutes
- Add garlic and rice, cook 1 minute, stirring constantly
- Add 1 cup of simmering stock and chopped red peppers, reduce heat to medium, stirring frequently
- Once liquid is almost absorbed, add an additional 1/2 cup of stock, and continue to stir
- Continue adding 1/2 cup of stock at a time once liquid is almost absorbed until rice is tender
- Remove from heat and stir in cheese, serve immediately
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.6 Kcal (1707 kJ) | ||
| Calories from fat | 87.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.76g | 15% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 294.36mg | 12% | |
| Potassium | 355.45mg | 8% | |
| Total Carbs | 60.43g | 20% | |
| Sugars | 7.2g | 29% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 12.44g | 25% | |
| Vitamin C | 38.3mg | 64% | |
| Iron | 9.2mg | 51% | |
| Calcium | 55.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 114.05 Kcal (478 kJ) | ||
| Calories from fat | 24.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 15% | |
|---|---|---|---|
| Cholesterol | 3.65mg | 4% | |
| Sodium | 82.36mg | 12% | |
| Potassium | 99.46mg | 8% | |
| Total Carbs | 16.91g | 20% | |
| Sugars | 2.01g | 29% | |
| Dietary Fiber | 0.65g | 9% | |
| Protein | 3.48g | 25% | |
| Vitamin C | 10.7mg | 64% | |
| Iron | 2.6mg | 51% | |
| Calcium | 15.5mg | 6% | |
* 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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