4 Serves
93 Mins
Heat the vegetable oil in a heavy-bottomed pot over medium heat and toast the jasmine rice until golden brown and fragrant.
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GreekVitamin E
1 mg / 15 mgVitamin K
130 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
117 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
605 mg / 1,250 mgPotassium
782 mg / 4,700 mgSodium
1311 mg / 2,300 mgZinc
11 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
15 g / 20 gCholesterol
174 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
Add the chicken broth to the pot, bring the mixture to a boil, then reduce the heat to low and cover to simmer until the rice is tender.
Remove the pot from the heat and let the rice stand, covered, to steam and absorb any remaining liquid.
In a separate skillet, brown the minced meat with garlic, Thai bird's eye chilies, and fish sauce until fully cooked.
Combine the cooked rice and meat mixture in a bowl, tossing with fresh lime juice and chopped herbs before serving.
35
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Saudi
Thai