Directions:
- In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil.
- In the meantime, heat the stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat.
- Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist.
- Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.89 Kcal (1549 kJ) | ||
| Calories from fat | 283.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.47g | 48% | |
|---|---|---|---|
| Cholesterol | 12.91mg | 4% | |
| Sodium | 278.22mg | 12% | |
| Potassium | 436.42mg | 9% | |
| Total Carbs | 15.27g | 5% | |
| Sugars | 8.57g | 34% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 7.8g | 16% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 108.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 113.91 Kcal (477 kJ) | ||
| Calories from fat | 87.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.69g | 48% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 4% | |
| Sodium | 85.68mg | 12% | |
| Potassium | 134.4mg | 9% | |
| Total Carbs | 4.7g | 5% | |
| Sugars | 2.64g | 34% | |
| Dietary Fiber | 0.43g | 6% | |
| Protein | 2.4g | 16% | |
| Vitamin C | 3mg | 16% | |
| Iron | 0.2mg | 3% | |
| Calcium | 33.3mg | 11% | |
* 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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