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Ingredientes
- 2 teaspoon salt
- 2 c. water
- 1 c. long grain rice
- 1/3 c. butter
- 14 ounce. can chicken broth
- 1/4 c. slivered almonds
- 1 teaspoon garlic salt
- 1 tbsp. finely snipped parsley
Direcciones
- Mix salt and water bring to boil. Pour water over rice and let stand for 1/2 hour. Rinse rice with cool water; drain well. Heat butter in skillet; add in rice and cook over medium heat till butter is almost absorbed (about 5 min). Spread rice into a 1 qt casserole; sprinkle with garlic salt. Pour chicken broth over rice. Cover tightly; bake at 325 degrees for 45 to 50 min. Add in parsley and almonds, fluff with a fork. Bake uncovered 10 to 15 more min.
- NOTE: This can be made a day ahead. Prepare every thing as directed; chill. When time to bake just add in 10 min to time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 150 | 45% |
| Total Fat 17.1g | 21% |
| Saturated Fat 9.94g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 1443mg | 60% |
| Potassium 173mg | 5% |
| Total Carbs 38.55g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.35g | 0% |
| Protein 5.21g | 8% |
