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4 Serves
65 Mins
16 g
123 g
18 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Ingredients, vitamins, and health benefits
Cooking Oil
Carrots
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SpanishVitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
57 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
236 mg / 420 mgPhosphorus
551 mg / 1,250 mgPotassium
566 mg / 4,700 mgSodium
1377 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
120 gAlcohol
0 g
Add the chopped onion and garlic to the pot and sauté until softened and fragrant.
Stir in the rice and toast it in the oil for a few minutes until the edges become translucent.
Pour in the beef broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 18 to 20 minutes until the liquid is absorbed.
Remove from heat and let the rice stand, covered, for 5 minutes before fluffing with a fork and serving.
Tomato Paste
Bukhari Spice Blend
Onion
Garlic
Rice
Beef Broth
Salt
Vitamin A
229 µg / 900 µgVitamin C
12 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
57 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
236 mg / 420 mgPhosphorus
551 mg / 1,250 mgPotassium
566 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
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FrenchZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
37 µg / 55 µgAlcohol
0 g