Try this Hot Peanut Rice recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Cook onion with water in a nonstick skillet for 5 minutes. Add margarine and rice. Cook several seconds until rice is coated with margarine. Add chicken broth and bring to a simmer. Cover and continue to simmer 15 minutes, until rice is cooked through and liquid is absorbed. Meanwhile, line a baking tray with foil. Place chopped peanuts on foil and sprinkle with cayenne. Toast in oven 5 minutes. When rice is cooked, stir in peanuts and green onions. Add salt and pepper to taste. Source: The Oregonian-FoodDay Date Published: 2/3/98 Posted to EAT-LF Digest by Darby Stanfill
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 35 | ||
Calories from Fat: 35 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 107.6mg | 4 % | |
Potassium 10.2mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
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: 35
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