Directions:
- Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.
- Meanwhile, melt butter in a large skillet over medium heat; add pecans, and cook, stirring often, 3 to 4 minutes or until toasted and fragrant. Add jalapeño, and sauté 1 minute. Stir in hot cooked rice, diced fresh peach, chives, 1/4 tsp. salt, and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3358.9 Kcal (14063 kJ) | ||
| Calories from fat | 1086.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 120.75g | 186% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 3658.88mg | 152% | |
| Potassium | 13128.41mg | 279% | |
| Total Carbs | 569.33g | 190% | |
| Sugars | 30.42g | 122% | |
| Dietary Fiber | 22.2g | 89% | |
| Protein | 42.76g | 86% | |
| Vitamin C | 31.8mg | 53% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 47mg | 261% | |
| Calcium | 249.8mg | 25% | |
| Amount Per 100 g | |||
| Calories | 339.56 Kcal (1422 kJ) | ||
| Calories from fat | 109.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.21g | 186% | |
|---|---|---|---|
| Cholesterol | 6.17mg | 20% | |
| Sodium | 369.89mg | 152% | |
| Potassium | 1327.19mg | 279% | |
| Total Carbs | 57.56g | 190% | |
| Sugars | 3.07g | 122% | |
| Dietary Fiber | 2.24g | 89% | |
| Protein | 4.32g | 86% | |
| Vitamin C | 3.2mg | 53% | |
| Iron | 4.7mg | 261% | |
| Calcium | 25.3mg | 25% | |
* 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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