Bring water and stock to boil in a heavy bottomed saucepan. Add rice. Bring to boil again. Reduce heat and cook, partially covered, for 12-15 minutes or until all water is absorbed and rice is tender but firm. Heat oil in iron skillet until hot. Add onion, garlic, scallion and pepper and saute until lightly browned, turning frequently, 5 to 7 minutes. Add rice to skillet and turn to coat with sauteed mixture. Sprinkle with herbs, spices and seasoning. Stir. Cover tightly and place in preheated 450 degree oven for 5 minutes. Serve immediately. Formatted on January 1, 1997 by Jamie Calton Posted to MM-Recipes Digest by "Robert Ellis"
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 5|
|Calories from Fat: 316 (62%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 2.9mg||1 %|
|Sodium 143mg||5 %|
|Potassium 257.5mg||7 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 42.2g|
|Protein 6.1g||9 %|
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Calories per serving: 512
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