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Ingredients
- 4 x Servings
- 1 c. Dry rice
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion
- 2 x Cloves garlic, finely minced or possibly mashed, (up to 4)
- 4 c. Chicken stock
- Â Â Salt and pepper
Directions
- Fry the rice in the oil, stirring frequently, till it is lightly golden brown , about 10 min. Halfway through this cooking time, add in the onion and garlic. Add in the stock : season to taste and cook, covered, at a very low heat for half an hour. Adjust the quantities of soup stok next time if the texture is not to your liking. you may also care to substitute tomato juice for up to 1/3 of the stock.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1226g | |
| Calories 1013 | |
| Calories from Fat 258 | 25% |
| Total Fat 29.26g | 37% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1508mg | 63% |
| Potassium 1083mg | 31% |
| Total Carbs 159.3g | 42% |
| Dietary Fiber 7.4g | 25% |
| Sugars 2.95g | 2% |
| Protein 23.68g | 38% |
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