In 2-quart saucepan, melt Spread over medium-high heat and cook rice, onion, pepper and thyme, stirring occasionally, 4 minutes or until rice is golden.
Stir in broth.
Bring to a boil over high heat.
Reduce heat to low and simmer covered 40 minutes.
Let stand 5 minutes.
Stir in parsley.
Nutrition Information per serving
Calories 140 | Calories From Fat 15 | Total Fat 2g | Saturated Fat 0g | Trans Fat 0g | Cholesterol 0mg | Sodium 210mg | Total Carbohydrates 28g | Dietary Fiber 1g | Sugars 1g | Protein 3g | Vitamin A 20% | Vitamin C 2% | Calcium 2% | Iron 4%
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 408.5mg||14 %|
|Potassium 154mg||4 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 31.1g|
|Protein 3.8g||5 %|
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: 158
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