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4 Serves
63 Mins
Heat the cooking oil in a heavy-bottomed pot over medium heat and add the long grain white rice, toasting it until lightly golden.
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Vitamin E
3 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
94 µg / 400 µgCalcium
196 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
145 mg / 420 mgPhosphorus
366 mg / 1,250 mgPotassium
732 mg / 4,700 mgSodium
738 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
9 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
Pour in the chicken broth or water and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer the rice for 20 minutes until the liquid is absorbed.
Remove the pot from the heat and let the rice stand, covered, for 5 minutes before fluffing with a fork and serving.
33
g68
g31
g
