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Ingredientes
Direcciones
- Dissolve bouillon cubes in 1/2 c. water. Set aside. Saute/fry rice in butter, stirring constantly, till golden brown in a large frying pan. Add in water, bouillon and chives to rice, stir.
- Heat to boiling, cover and remove from heat. Let stand 10 min. Serve with baked chicken. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 46 | 17% |
| Total Fat 5.22g | 7% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 322mg | 13% |
| Potassium 153mg | 4% |
| Total Carbs 46.74g | 12% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.4g | 0% |
| Protein 6.04g | 10% |
