Choose a 2 qt heavy saucepan with a tight fitting lid
Heat the pan and add the oil and 2 tbsp of the butter.
Add the onions, parsley, and spinach.
Cover and cook over low heat for 5 minutes.
Mix in the rice and stir until translucent.
Add 2 cups of the hot chicken stock, salt, and pepper.
Cover and cook over low heat.
Add the remaining broth, cover and cook another 10 minutes, or until the rice is tender and light.
Lightly mix in the remaining butter with a fork.
Garnish withe the cheese topping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (309g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 178 (32%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 37.3mg||11 %|
|Sodium 358.3mg||12 %|
|Potassium 419.8mg||11 %|
|Total Carbohydrate 79.7g||23 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 75.9g|
|Protein 11.6g||17 %|
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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: 549
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