Directions:
- Heat the olive oil in a large pan with an available cover.
- Stir in the onion over medium heat until softened, 3-5 minutes.
- Stir in the rice until it just starts to turn colour, 3-5 minutes.
- Stir in the cumin, chilli powder, turmeric and salt.
- Pour in the chicken stock, stir once, turn the heat to medium-low and cover for 15 minutes or until the water is just absorbed. Leave the rice undisturbed until told otherwise!
- Set the burner to ultra-ultra low for an additional 15 minutes, just high enough to keep the rice hot. Cycle the burner, buy a better pan, do what it takes to keep the rice hot but not cooking.
- Fluff the rice with a fork and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.97 Kcal (1227 kJ) | ||
| Calories from fat | 86.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 15% | |
|---|---|---|---|
| Cholesterol | 4.5mg | 2% | |
| Sodium | 809.63mg | 34% | |
| Potassium | 283.51mg | 6% | |
| Total Carbs | 46.02g | 15% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 7.79g | 16% | |
| Vitamin C | 3mg | 5% | |
| Iron | 36.2mg | 201% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 101.38 Kcal (424 kJ) | ||
| Calories from fat | 30.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 15% | |
|---|---|---|---|
| Cholesterol | 1.56mg | 2% | |
| Sodium | 280.17mg | 34% | |
| Potassium | 98.11mg | 6% | |
| Total Carbs | 15.92g | 15% | |
| Sugars | 1.62g | 19% | |
| Dietary Fiber | 0.73g | 8% | |
| Protein | 2.7g | 16% | |
| Vitamin C | 1mg | 5% | |
| Iron | 12.5mg | 201% | |
| Calcium | 7.7mg | 2% | |
* 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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