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Ingredients
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1 tablespoon olive oil
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1 cup long-grain white rice
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½ small onion, minced
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2 cups low-sodium chicken broth
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1 pinch garlic salt, or to taste
Directions
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Heat oil in a nonstick saucepan over medium-high heat until almost smoking. Add rice; cook and stir quickly to toast, 2 to 3 minutes. Add onions and sauté for 1 minute.
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Stir in broth and garlic salt; bring to a boil. Reduce the heat to low, cover, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from the heat and allow to rest for 5 minutes. Uncover and fluff with a fork.
Nutrition Facts (per serving)
149 | Calories |
3g | Fat |
27g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 149 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 1g | 3% |
Cholesterol 1mg | 0% |
Sodium 94mg | 4% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 4g | 7% |
Vitamin C 0mg | 0% |
Calcium 11mg | 1% |
Iron 1mg | 6% |
Potassium 41mg | 1% |
* 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.