Heat oil in a large saucepan over medium heat. Add cumin seeds; saute 1 minute. Add rice and next 5 ingredients; reduce heat, and cook, uncovered, 1 minute, stirring constantly. Add water and chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove pan from heat, and let stand, covered, 5 minutes. Stir in unsalted dry-roasted peanuts. Yield: 5 servings (serving size: 1 cup). Per serving: 205 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 0mg Cholesterol; 282mg Sodium Recipe by: Cooking Light, Jan/Feb 1994, page 72 Posted to MC-Recipe Digest V1 #418 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 5|
|Calories from Fat: 49 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 228.3mg||8 %|
|Potassium 297.5mg||8 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 48g|
|Protein 7.5g||11 %|
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Calories per serving: 274
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