4 Serves
82 Mins
Heat the olive oil in a heavy-bottomed pot over medium heat.
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TunisianVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
14 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
47 mg / 4,700 mgSodium
440 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Add the long-grain white rice to the pot and toast, stirring frequently, until the grains become translucent and slightly golden.
Pour in the chicken broth, bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer the rice covered for 20 minutes until the liquid is fully absorbed.
Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the steam to finish cooking the rice evenly.
Fluff the rice gently with a fork before serving.
48
g11
g18
g
Turkish