Really Good
1.Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
2.Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened.
3.Stir in cream, rosemary, and salt. Add chicken. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.
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Serving Size: 1 recipe (2336g) | ||
Recipe Makes: 1 | ||
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Calories: 3386 | ||
Calories from Fat: 2423 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 269.2g | 359 % | |
Saturated Fat 75.4g | 377 % | |
Monounsaturated Fat 116.6g | ||
Polyunsanturated Fat 64.7g | ||
Cholesterol 428.3mg | 132 % | |
Sodium 6185mg | 213 % | |
Potassium 2140.6mg | 56 % | |
Total Carbohydrate 131.1g | 39 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 122.3g | ||
Protein 117.5g | 168 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3386
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