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Ingredientes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large Spanish onion, diced
- 4 cups long grain rice
- Large pinch saffron
- 8 cups hot chicken stock
- Salt and freshly ground pepper
Direcciones
- Heat the olive oil and butter in a large saucepan over medium-high heat.
- Add the onions and cook until soft.
- Add the rice and stir to coat.
- Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil.
- Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 8 servings | |
| Calories 416 | |
| Calories from Fat 63 | 15% |
| Total Fat 7.12g | 9% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 380mg | 16% |
| Potassium 321mg | 9% |
| Total Carbs 76.48g | 20% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.83g | 1% |
| Protein 9.18g | 15% |
