Directions:
- Combine the rice and water in a medium sauce pan. Cover and bring to a boil. Once boiling, reduce the heat to medium low, and continue cooking for 25 minutes. Strain the rice, but SAVE the water.
- Put the pan back on medium, and carefully brown the butter. Once its amber color, add the onions and cook for 10-15 minutes, or until soft and lightly browned.
- In a small pot, whisk the saved water, and bouillon together, and bring the broth to a simmer.
- Carefully dump the rice into the onions, and stir to combine. Stir in about 1/2 cup of the broth and stir until you can pull spoon though, and see the bottom. Continue adding broth and stirring until the rice is tender, and most (if not all) of the broth is absorbed.
- Stir in the cheese, and serve immediately.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.99 Kcal (1537 kJ) | ||
| Calories from fat | 112.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.52g | 19% | |
|---|---|---|---|
| Cholesterol | 28.4mg | 9% | |
| Sodium | 108.22mg | 5% | |
| Potassium | 190.62mg | 4% | |
| Total Carbs | 55.24g | 18% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 8.21g | 16% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 4% | |
| Calcium | 121.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 91.74 Kcal (384 kJ) | ||
| Calories from fat | 28.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 19% | |
|---|---|---|---|
| Cholesterol | 7.1mg | 9% | |
| Sodium | 27.05mg | 5% | |
| Potassium | 47.65mg | 4% | |
| Total Carbs | 13.81g | 18% | |
| Sugars | 0.36g | 6% | |
| Dietary Fiber | 0.78g | 13% | |
| Protein | 2.05g | 16% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.2mg | 4% | |
| Calcium | 30.4mg | 12% | |
* 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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