Directions:
- Heat butter and oil in a large nonstick frypan, add zucchini and onion, sauté just until onion is soft, about 4 minutes.
- Add red pepper, jalapeño pepper, garlic and sage, sauté 1 minute more.
- Add rice, salt and pepper, stir to coat.
- Add balsamic vinegar, deglaze pan and add chicken broth and buttermilk.
- Bring to boil, reduce heat; simmer covered with a tight fitting lid, for 45 to 50 minutes or until the liquid is absorbed and the rice is tender.
- Add green peas while fluffing rice with a fork, remove pan from heat; replace lid and set aside for 10 minutes.
- Serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.53 Kcal (680 kJ) | ||
| Calories from fat | 53.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 9% | |
|---|---|---|---|
| Cholesterol | 9.58mg | 3% | |
| Sodium | 189.75mg | 8% | |
| Potassium | 210.19mg | 4% | |
| Total Carbs | 23.4g | 8% | |
| Sugars | 4.76g | 19% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 3.52g | 7% | |
| Vitamin C | 29.7mg | 50% | |
| Iron | 16.2mg | 90% | |
| Calcium | 71.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 93.25 Kcal (390 kJ) | ||
| Calories from fat | 30.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 9% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 3% | |
| Sodium | 108.86mg | 8% | |
| Potassium | 120.59mg | 4% | |
| Total Carbs | 13.42g | 8% | |
| Sugars | 2.73g | 19% | |
| Dietary Fiber | 1.1g | 8% | |
| Protein | 2.02g | 7% | |
| Vitamin C | 17mg | 50% | |
| Iron | 9.3mg | 90% | |
| Calcium | 41.3mg | 7% | |
* 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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