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Add a photoServings: 4
Ingredients
- 4 tsp Margarine
- 1/2 c. Minced onion
- 2 x Garlic cloves, chopped
- 4 ounce Uncooked arborio rice (or possibly any short- or possibly Medium-grain rice)
- 1 pkt instant chicken broth and seasoning mix,
- Â Â Dissolved in 1 c. warm water
- 1 med Tomato, blanched, peeled, seeded,
- Â Â And minced
- 1 dsh Each salt and pepper
Directions
- In 10-inch skillet heat margarine till bubbly and warm; add in onion and garlic and saute/fry till onion is soft (Don't BROWN). Add in rice and cook, stirring frequently, till golden brown, about 3 min; stir in 1/4 c. dissolved broth mix and cover skillet. cook over medium heat till rice begins to absorb liquid, about 3 min (watch carefully so which rice does not burn). Stir in tomato, salt, pepper, and about 1/4 c. more broth; cover skillet and cook, checking frequently, till liquid has been almost absorbed. Continue cooking and adding broth as described till rice is tender but still moist, about 15 min (be careful which rice does not dry out completely).
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 154 | |
| Calories from Fat 36 | 23% |
| Total Fat 4.12g | 5% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 375mg | 16% |
| Potassium 136mg | 4% |
| Total Carbs 26.21g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.55g | 1% |
| Protein 2.73g | 4% |
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