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Ingredientes
- 1 c. Uncooked rice, washed and liquid removed
- 2 Tbsp. Corn oil
- 1 x Onion, finely chopped
- 2 lrg Cloves garlic, finely chopped
- 1 lrg Scallion, finely chopped
- 1 med Size green pepper, parboiled and cut into slivers
- 1 c. Water
- 1 c. Chicken stock
- 1/4 tsp Dry marjoram crushed
- 1/4 tsp Dry tarragon leaves, crushed
- 2 Tbsp. Freshly minced parsley
- 2 Tbsp. Freshly minced dill
- 3 dsh cayenne pepper
- 1/2 tsp Grnd ginger
Direcciones
- Bring water and stock to boil in a heavy bottomed saucepan. Add in rice. Bring to boil again. Reduce heat and cook, partially covered, for 12-15 min or possibly till all water is absorbed and rice is tender but hard.
- Heat oil in iron skillet till warm. Add in onion, garlic, scallion and pepper and saute/fry till lightly browned, turning frequently, 5 to 7 min. Add in rice to skillet and turn to coat with sauteed mix. Sprinkle with herbs, spices and seasoning. Stir. Cover tightly and place in preheated 450 degree oven for 5 min. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 5 servings | |
| Calories 202 | |
| Calories from Fat 52 | 26% |
| Total Fat 5.87g | 7% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 82mg | 3% |
| Potassium 175mg | 5% |
| Total Carbs 33.29g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.51g | 1% |
| Protein 3.69g | 6% |
