Directions:
- In a small saucepan, bring broth to a boil. Stir in the rice, butter, lemon peel, garlic and salt; cover and remove from the heat. Let stand for 5 minutes. Stir in the parsley, pimientos and pepper. Fluff with a fork. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.63 Kcal (769 kJ) | ||
| Calories from fat | 39.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 7% | |
|---|---|---|---|
| Cholesterol | 11.92mg | 4% | |
| Sodium | 443.39mg | 18% | |
| Potassium | 122.56mg | 3% | |
| Total Carbs | 30.2g | 10% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 3.8g | 8% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 2.3mg | 13% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 133.19 Kcal (558 kJ) | ||
| Calories from fat | 28.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 7% | |
|---|---|---|---|
| Cholesterol | 8.65mg | 4% | |
| Sodium | 321.59mg | 18% | |
| Potassium | 88.89mg | 3% | |
| Total Carbs | 21.91g | 10% | |
| Sugars | 0.47g | 3% | |
| Dietary Fiber | 0.74g | 4% | |
| Protein | 2.76g | 8% | |
| Vitamin C | 7.5mg | 17% | |
| Iron | 1.7mg | 13% | |
| Calcium | 19.3mg | 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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