Saute celery and onion in butter until tender, add dry rice and saute for several minutes (do not brown). Add rest of seasongs and chicken broth (or water if using chicken bouillon). If using unsalted or lightly salted chicken broth, add 1-2 teaspoons sugar.
Bring to a boil, then reduce heat to simmer. Simmer 15-20 minutes, remove from heat and let stand 5 minutes.
Great with chicken.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 4|
|Calories from Fat: 59 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.5mg||5 %|
|Sodium 533.6mg||18 %|
|Potassium 129.8mg||3 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 39.7g|
|Protein 4.5g||6 %|
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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: 245
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