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Ingredients
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1 ½ tablespoons vegetable oil
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1 cup long-grain rice
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1 tablespoon minced onion
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1 tablespoon minced tomato
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2 cups water
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2 tablespoons chopped carrot
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1 tablespoon chopped celery
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2 teaspoons chicken bouillon granules
Directions
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Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
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Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.
Nutrition Facts (per serving)
440 | Calories |
11g | Fat |
76g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 440 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 9% |
Cholesterol 0mg | 0% |
Sodium 392mg | 17% |
Total Carbohydrate 76g | 28% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 7g | 14% |
Vitamin C 2mg | 2% |
Calcium 43mg | 3% |
Iron 4mg | 23% |
Potassium 168mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.