Directions:
- Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2 teaspoons salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.
- Meanwhile, melt butter in a large skillet over medium heat; add pecans, and cook, stirring often, 3 to 4 minutes or until toasted and fragrant.
- Add jalapeno, and saute 1 minute.
- Stir in hot cooked rice, diced fresh peach, chives, 1/4 teaspoons salt, and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 445.73 Kcal (1866 kJ) | ||
| Calories from fat | 172.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.2g | 30% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 607.66mg | 25% | |
| Potassium | 2119.31mg | 45% | |
| Total Carbs | 71.15g | 24% | |
| Sugars | 4.76g | 19% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 4.66g | 9% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 7.5mg | 42% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 332.56 Kcal (1392 kJ) | ||
| Calories from fat | 128.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.32g | 30% | |
|---|---|---|---|
| Cholesterol | 7.59mg | 3% | |
| Sodium | 453.37mg | 25% | |
| Potassium | 1581.21mg | 45% | |
| Total Carbs | 53.08g | 24% | |
| Sugars | 3.55g | 19% | |
| Dietary Fiber | 1.84g | 10% | |
| Protein | 3.48g | 9% | |
| Vitamin C | 4mg | 9% | |
| Iron | 5.6mg | 42% | |
| Calcium | 25.8mg | 3% | |
* 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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