Directions:
- Melt butter in a 3 1/2-qt. saucepan over medium-high heat. Stir in rice, and sauté 2 minutes or until rice turns opaque. Stir in sesame seeds. Add chicken broth and next 3 ingredients; bring to a boil.
- Cover, reduce heat to low, and cook mixture 20 to 25 minutes or until liquid is absorbed and rice is tender; fluff with a fork. Stir in 2 Tbsp. chopped parsley. Garnish, if desired.
- *2 Tbsp. chopped fresh cilantro may be substituted.
- Note: To make rice in the oven instead of on the cooktop, prepare recipe as directed through Step 1, using an ovenproof saucepan. Bake, covered, at 350° for 20 to 25 minutes or until liquid is absorbed and rice is tender. Proceed with recipe as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 933.79 Kcal (3910 kJ) | ||
| Calories from fat | 271.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.16g | 46% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 2903.84mg | 121% | |
| Potassium | 863.53mg | 18% | |
| Total Carbs | 144.14g | 48% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 8.15g | 33% | |
| Protein | 15.93g | 32% | |
| Vitamin C | 43.1mg | 72% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.8mg | 16% | |
| Calcium | 120.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 133.67 Kcal (560 kJ) | ||
| Calories from fat | 38.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 46% | |
|---|---|---|---|
| Cholesterol | 8.74mg | 20% | |
| Sodium | 415.68mg | 121% | |
| Potassium | 123.61mg | 18% | |
| Total Carbs | 20.63g | 48% | |
| Sugars | 0.28g | 8% | |
| Dietary Fiber | 1.17g | 33% | |
| Protein | 2.28g | 32% | |
| Vitamin C | 6.2mg | 72% | |
| Iron | 0.4mg | 16% | |
| Calcium | 17.3mg | 12% | |
* 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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