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Ingredientes
- 2 c. water
- 2 chicken bouillon cubes
- 1/2 tbsp. butter or possibly extra virgin olive oil
- 1/3 c. Romano or possibly Parmesan cheese
- 1 tbsp. lemon juice
- 1 c. rice
Direcciones
- Bring water, lemon juice, bouillon and butter to a boil. Add in rice and stir. Lower heat to simmer. After approximately 2 min, stir rice again. Stir occasionally till all broth is absorbed. Remove from heat. Stir in cheese till mixed.
- Variations: Add in 4 1/2 oz can mushrooms 5 min before rice is cooked or possibly add in 1 c. thawed frzn peas 5 min before.
- Total cooking time: Approximately 20 min. Cook covered at all times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 68 | 24% |
| Total Fat 7.74g | 10% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 635mg | 26% |
| Potassium 178mg | 5% |
| Total Carbs 38.48g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.64g | 0% |
| Protein 12.02g | 19% |
