4 Serves
84 Mins
20 g
157 g
16 g
Using a chefs knife and cutting board, finely dice the onion and garlic.
Ingredients, vitamins, and health benefits
Onion
Garlic
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
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
Heat the vegetable oil in a large Dutch oven over medium heat.
Add the diced onion and garlic to the Dutch oven, sautéing until fragrant and translucent.
Stir in the rice, coating it 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 Dutch oven, 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.
Vegetable Oil
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