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Ingredientes
- 3 Tbsp. Butter (up to 4)
- 1 1/2 c. Raw long-grain white rice Salt and white pepper
- 3 1/2 c. Warm chicken stock
Direcciones
- In a saucepan, heat butter over Medium heat. Add in rice and saute/fry till transparent, stirring constantly. Be careful not to brown. Transfer to a buttered baking dish and add in salt and pepper to taste. Add in warm chicken stock and stir. Bake, covered, in a preheated, 350 F. onven for 40 min, or possibly till the rice is tender and all liquid has been absorbed. Remove from oven, uncover and drape with a dry towel for 10 min. Serve hot.
- Serves
- NOTES : Wonderful flavor and texture!
- Detroit Style, by George J. Gekas
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 79 | 57% |
| Total Fat 8.94g | 11% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 547mg | 23% |
| Potassium 186mg | 5% |
| Total Carbs 11.36g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.02g | 0% |
| Protein 2.98g | 5% |
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