Saute rice in oil, until rice has absorbed the oil but has not changed color. Add vegetable, salt and pepper, and 4 cups of stock. Bring to a boil, cover, reduce heat and simmer until liquid has been absorbed about twenty minutes.
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|Serving Size: 1 Serving (3563g)|
|Recipe Makes: 1|
|Calories from Fat: 485 (20%)|
|Amt Per Serving||% DV|
|Total Fat 53.8g||72 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 57.6mg||18 %|
|Sodium 2920.5mg||101 %|
|Potassium 2630.1mg||69 %|
|Total Carbohydrate 391.5g||115 %|
|Dietary Fiber 22.9g||92 %|
|Sugars, other 368.6g|
|Protein 84g||120 %|
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Calories per serving: 2423
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