4 Serves
42 Mins
Heat the vegetable oil in a large pot over medium heat.
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IndianVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
19 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
256 mg / 420 mgPhosphorus
602 mg / 1,250 mgPotassium
485 mg / 4,700 mgSodium
1034 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
137 gAlcohol
0 g
Add the diced onion and garlic to the pot, sautéing until translucent and fragrant.
Stir in the rice and toast it lightly in the oil for a few minutes to enhance the nutty flavor.
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, for 5 minutes before fluffing with a fork and serving.
40
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American
Nigerian