Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1/2 x white onion finely minced
- 1Â 1/2 tsp yellow mustard seed
- 1 x red bell pepper finely diced
- 2 c. long-grain rice
- 1 tsp coarse salt
- 3 c. chicken stock
- 1 sm bunch chives snipped
Direcciones
- Heat the oven to 350 degrees. Heat the extra virgin olive oil over medium heat in a medium-size ovenproof sauce pan. Add in the onion and mustard seed, and saute/fry till just wilted, about 2 min. Add in the bell pepper. Continue to cook till the vegetables become soft, 3 to 5 min.
- Add in the rice and salt. Stir well to combine, and coat the rice. Add in the chicken stock, and bring to a boil. Cover tightly with a lid, and place in the oven. Cook till the liquid is absorbed and the grains are al dente, about 17 min.
- Remove from the oven. Fluff with a fork, and stir in the snipped chives for garnish.
- Serves 4.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 38 | 10% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 889mg | 37% |
| Potassium 328mg | 9% |
| Total Carbs 77.56g | 21% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.74g | 1% |
| Protein 8.88g | 14% |
