Directions:
- In a large saucepan or pot, melt the butter over medium heat. Add the onions while stirring in the rice to coat with the butter. Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. Cover, turn the heat to low and simmer for about 20 minutes. Remove the lid and fluff with a fork before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.9 Kcal (535 kJ) | ||
| Calories from fat | 67.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 12% | |
|---|---|---|---|
| Cholesterol | 20.67mg | 7% | |
| Sodium | 259.47mg | 11% | |
| Potassium | 235.58mg | 5% | |
| Total Carbs | 9.94g | 3% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 5.78g | 12% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 14.1mg | 1% | |
* 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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