4 Serves
45 Mins
6 g
45 g
9 g
Using a chef's knife and cutting board, finely dice the onion and slice the carrots into small rounds.
Ingredients, vitamins, and health benefits
Onion
Carrots
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ChineseVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
22 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
192 mg / 1,250 mgPotassium
288 mg / 4,700 mgSodium
478 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Heat olive oil in a large pot over medium heat. Add the onions and carrots, sautéing until softened.
Stir in the rice and paprika, coating the grains thoroughly in the oil and spice mixture.
Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed.
Olive Oil
Rice
Paprika
Vegetable Broth
Vitamin A
255 µg / 900 µgVitamin C
5 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
22 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
192 mg / 1,250 mgPotassium
288 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19
g84
g14
g
Mexican
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g