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Ingredientes
- 2 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1/2 c. minced onion
- 1 c. uncooked rice
- 3 c. chicken broth
- 1 teaspoon kosher salt
- Black pepper
- Parmesan cheese
Direcciones
- 1. Heat butter and oil in deep pie dish, uncovered at 100% for 2 min. Add in onions and cook 4 more min. Add in rice and stir. Cook, uncovered for 4 more min.
- 2. Stir in broth. Cook uncovered at 100% for 9 min. Stir well and cook for 9 min more.
- 3. Remove from oven. Let stand, uncovered for 5 min to let rice absorb remaining liquid. Stir in salt, pepper and Parmesan cheese.
- 4. Try adding fresh herbs or possibly substituting canned tomatoes for half of the chicken broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 299 | |
| Calories from Fat 115 | 38% |
| Total Fat 13.01g | 16% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 906mg | 38% |
| Potassium 223mg | 6% |
| Total Carbs 39.37g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.82g | 1% |
| Protein 5.33g | 9% |
