Directions:
- Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.
- Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes.
- Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.68 Kcal (1636 kJ) | ||
| Calories from fat | 75.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 13% | |
|---|---|---|---|
| Cholesterol | 20.67mg | 7% | |
| Sodium | 553.01mg | 23% | |
| Potassium | 330.98mg | 7% | |
| Total Carbs | 67.4g | 22% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 11.11g | 22% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.5mg | 19% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 137.85 Kcal (577 kJ) | ||
| Calories from fat | 26.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 13% | |
|---|---|---|---|
| Cholesterol | 7.29mg | 7% | |
| Sodium | 195.13mg | 23% | |
| Potassium | 116.78mg | 7% | |
| Total Carbs | 23.78g | 22% | |
| Sugars | 1.53g | 17% | |
| Dietary Fiber | 0.47g | 5% | |
| Protein | 3.92g | 22% | |
| Vitamin C | 2.4mg | 11% | |
| Iron | 1.2mg | 19% | |
| Calcium | 12.2mg | 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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