Heat the butter in a large saucepan. Add the onion and celery and cook for 2-3 minutes. Add the rice and cook, stirring for a further 1 minute. Combine the soup mix and cold water. Add to the rice mixture with the boiling water. Bring to the boil, stirring. Cover the pan and cook over a low heat for 12 minutes. Stir in the red pepper and smoked fish. Cover and cook for a further 5-6 minutes or until the rice is tender and the liquid is absorbed. Stir in the eggs and spring onions and serve sprinkled with the parsley.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 60 (36%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 15.3mg||5 %|
|Sodium 46.3mg||2 %|
|Potassium 81.7mg||2 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 22.8g|
|Protein 2.6g||4 %|
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Calories per serving: 166
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