Directions:
- Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.
- Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34.75 Kcal (145 kJ) | ||
| Calories from fat | 27.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 5% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 961.24mg | 40% | |
| Potassium | 125.98mg | 3% | |
| Protein | 0.02g | 0% | |
| Vitamin C | 11mg | 18% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 21.56 Kcal (90 kJ) | ||
| Calories from fat | 16.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 5% | |
|---|---|---|---|
| Cholesterol | 3.16mg | 2% | |
| Sodium | 596.46mg | 40% | |
| Potassium | 78.17mg | 3% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 6.8mg | 18% | |
| Calcium | 6.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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