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Ingredientes
- 1/2 c. butter
- 1 c. minced pecans
- 1/2 c. minced onion
- 2 c. long grain rice
- 2 cans canned chicken broth
- 2 c. water
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon dry thyme, crumbled
- 1/8 teaspoon freshly grnd pepper
- 3 tbsp. minced fresh parsley
Direcciones
- Heat 3 Tbsp. butter in large skillet over medium high heat. Add in pecans and saute/fry till tender, about 5 min. Add in rice and stir till proportionately coated, about 2 min. Meanwhile, bring broth, water, salt, thyme, pepper and 2 Tbsp. parsley to boil in a medium saucepan over medium high heat. Add in to rice. Cover, reduce heat to low and simmer till liquid is absorbed, about 20 min. Add in pecans and remaining parsley. Fluff with fork and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 8 servings | |
| Calories 332 | |
| Calories from Fat 148 | 45% |
| Total Fat 17.14g | 21% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 408mg | 17% |
| Potassium 196mg | 6% |
| Total Carbs 39.4g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.74g | 0% |
| Protein 5.34g | 9% |
