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In a large saucepan, saute onion in olive oil until soft and a light golden color. Add chicken stock or broth and bring to a boil.
Stir in rice, salt and pepper, cover, and reduce heat. Simmer on low heat for twenty minutes.
Remove from heat and let sit, covered for 3-5 minutes. Fluff with fork and serve immediately.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 332 | ||
Calories from Fat: 18 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 469.5mg | 16 % | |
Potassium 165mg | 4 % | |
Total Carbohydrate 69.5g | 20 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 68g | ||
Protein 6.9g | 10 % | |
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: 332
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