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Ingredientes
- 1/2 c. Onion, chopped
- 1 tsp Cumin seeds
- 1/8 tsp Dry crushed red pepper
- 2 Tbsp. Extra virgin olive oil
- 1 c. Converted rice, uncooked
- 2 c. Chicken broth
- 1/2 tsp Salt
- 1 Tbsp. Fresh parsley, chopped
- 1/2 tsp Cumin seeds, lightly toasted
Direcciones
- Cook first 3 ingredients in oil in a large saucepan over medium-high heat, stirring constantly, till onion is tender.
- Add in rice; cook 1 minute, stirring constantly. Stir in Chicken broth and salt. Bring to a boil; cover, reduce heat, and simmer 20 minutes. or possibly till liquid is absorbed and rice is tender. Remove from heat, and stir in parsley. Cover and let stand 5 min.
- Pack hot rice mix into 6 oiled 6-oz custard c.. Immediately invert onto a serving platter. Sprinkle with toasted cumin seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 6 servings | |
| Calories 165 | |
| Calories from Fat 43 | 26% |
| Total Fat 4.92g | 6% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 322mg | 13% |
| Potassium 129mg | 4% |
| Total Carbs 26.36g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.56g | 0% |
| Protein 3.23g | 5% |
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