Notes: Make dish in blue caserole pot. Rinse rice and soak in water for 1 hour (cover 1").
Cook onions in oil until transparent but not brown. Add meat, pepper, salt and rosemary. Cook until brown. Add 2 cups of water and simmer for 30 minutes. Remove meat from heat and drain in wire mesh colander. Set meat aside and rinse out blue pot.
In blue pot, saute carrots in butter. Add chicken broth, water, salt, rice and prepared meat. Stir lightly. Put blue pot in oven and bake at 325 for 1 1/2 hours (convection cook last 30 minutes) (check rice after 1 hour 15 minutes of cooking). Alternatively, bring rice to boil on stove, reduce heat and simmer until water is completely absorbed (about 45 minutes).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||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.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!