Directions:
- In a 2 quart saucepan over medium heat melt butter and stir in rice and onion. Cook over medium heat, stirring constantly, until rice turns golden brown, about 8 to 10 minutes.
- Slowly add water, green chiles and chicken bouillon. Bring mixture to a boil, reduce heat and cover. Simmer until rice is tender, about 25 to 30 minutes. Stir in cheese, olives, pimientos and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.19 Kcal (1495 kJ) | ||
| Calories from fat | 193.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.47g | 33% | |
|---|---|---|---|
| Cholesterol | 55.56mg | 19% | |
| Sodium | 501.9mg | 21% | |
| Potassium | 215.54mg | 5% | |
| Total Carbs | 28.8g | 10% | |
| Sugars | 3.18g | 13% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 12.9g | 26% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.8mg | 5% | |
| Calcium | 327.4mg | 33% | |
| Amount Per 100 g | |||
| Calories | 178.51 Kcal (747 kJ) | ||
| Calories from fat | 96.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.73g | 33% | |
|---|---|---|---|
| Cholesterol | 27.77mg | 19% | |
| Sodium | 250.83mg | 21% | |
| Potassium | 107.72mg | 5% | |
| Total Carbs | 14.39g | 10% | |
| Sugars | 1.59g | 13% | |
| Dietary Fiber | 1.48g | 12% | |
| Protein | 6.45g | 26% | |
| Vitamin C | 3.9mg | 13% | |
| Vitamin A | 0.3mg | 18% | |
| Iron | 0.4mg | 5% | |
| Calcium | 163.6mg | 33% | |
* 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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