Bring the stock to a boil with the green onion and pepper. Add the rice: turn down to a simmer and cover; cook for 20 minutes.
Variations: Rice made with fish stock can be served with fish, beef stock rich with beef. If you begin adding vegetables you will end up with a jambalaya instead of a side course of Country Rice.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 19 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.8mg||1 %|
|Sodium 234.1mg||8 %|
|Potassium 278.1mg||7 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 24.8g|
|Protein 6.1g||9 %|
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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: 149
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