Directions:
- Boil the rice for 8 minutes in water mixed with salt and a little oil.
- After cooked, take the rice away from heat and let it rest for a while. It should absorb all the remaining water from the pan.
- Dice the tomatoes and finely chop 3 garlic cloves.
- In a pan (preferably a wok) pour the olive oil and add in the tomatoes and the chopped garlic. Cook for 1-2 minutes, until the liquid turns a caramel colour.
- Add the rice and the seasonings. Stir in for about 1 minute.
- Add the chicken stock. Cook at medium heat for 15 minutes.
- Add another garlic clove.
- Move to low heat and cook until all the chicken stock is absorbed (make sure you stir a lot, or else the rice could stick to the pan).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.82 Kcal (904 kJ) | ||
| Calories from fat | 88.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 15% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 0% | |
| Sodium | 33.4mg | 1% | |
| Potassium | 141.68mg | 3% | |
| Total Carbs | 28.5g | 9% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.3mg | 7% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 98.89 Kcal (414 kJ) | ||
| Calories from fat | 40.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 15% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 15.3mg | 1% | |
| Potassium | 64.92mg | 3% | |
| Total Carbs | 13.06g | 9% | |
| Sugars | 0.69g | 6% | |
| Dietary Fiber | 0.33g | 3% | |
| Protein | 1.53g | 7% | |
| Vitamin C | 2.6mg | 9% | |
| Iron | 0.6mg | 7% | |
| Calcium | 10.2mg | 2% | |
* 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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