4 Serves
63 Mins
20 g
157 g
16 g
Heat the vegetable oil in a large pot over medium heat.
Ingredients, vitamins, and health benefits
Vegetable Oil
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PersianVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
22 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
293 mg / 420 mgPhosphorus
687 mg / 1,250 mgPotassium
551 mg / 4,700 mgSodium
1307 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
8 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
156 gAlcohol
0 g
Add the diced onion and garlic to the pot, sautéing until softened and fragrant.
Stir in the rice, coating the grains thoroughly with the oil and aromatics until lightly toasted.
Pour in the chicken broth and bring the mixture to a rolling boil.
Reduce the heat to low, cover the pot, and simmer until the liquid is absorbed and the rice is tender.
Remove from heat and let the rice stand, covered, to steam and fluff before serving.
Onion
Garlic
Rice
Chicken Broth
Vitamin C
3 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
22 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
293 mg / 420 mgPhosphorus
687 mg / 1,250 mgPotassium
551 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
3
g36
g7
g
Peruvian
AzerbaijaniZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
8 mg / 2.3 mgSelenium
48 µg / 55 µgAlcohol
0 g