Directions:
- Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
- Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
- Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
- Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
- Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.14 Kcal (1005 kJ) | ||
| Calories from fat | 98.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.99g | 17% | |
|---|---|---|---|
| Cholesterol | 4.7mg | 2% | |
| Sodium | 775.19mg | 32% | |
| Potassium | 195.84mg | 4% | |
| Total Carbs | 30.84g | 10% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 23.8mg | 132% | |
| Calcium | 27.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 113.32 Kcal (474 kJ) | ||
| Calories from fat | 46.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 17% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 2% | |
| Sodium | 365.81mg | 32% | |
| Potassium | 92.41mg | 4% | |
| Total Carbs | 14.56g | 10% | |
| Sugars | 1.2g | 10% | |
| Dietary Fiber | 0.52g | 4% | |
| Protein | 2.94g | 12% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 11.2mg | 132% | |
| Calcium | 13mg | 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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