Directions:
- Rinse rice in cold water and drain.
- Combine rice and chicken broth in 2 quart saucepan.
- Cover and cook until tender (40 to 50 minutes).
- In another saucepan melt margarine and add celery, green pepper, onion, carrot and garlic.
- Cook until vegetables are tender (stirring occasionally) about 10 minutes.
- Add flour and cook another 2 minutes.
- Add broth, rice, salt, pepper, and pimentos and cheese.
- Bring to boil, stirring often.
- Stir in half and half and sherry.
- Heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.59 Kcal (1166 kJ) | ||
| Calories from fat | 164.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.23g | 28% | |
|---|---|---|---|
| Cholesterol | 19.82mg | 7% | |
| Sodium | 984.95mg | 41% | |
| Potassium | 284.76mg | 6% | |
| Total Carbs | 18.88g | 6% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 6.86g | 14% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1mg | 5% | |
| Calcium | 198.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 103.38 Kcal (433 kJ) | ||
| Calories from fat | 60.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 28% | |
|---|---|---|---|
| Cholesterol | 7.35mg | 7% | |
| Sodium | 365.5mg | 41% | |
| Potassium | 105.67mg | 6% | |
| Total Carbs | 7.01g | 6% | |
| Sugars | 0.51g | 5% | |
| Dietary Fiber | 0.59g | 6% | |
| Protein | 2.55g | 14% | |
| Vitamin C | 6.6mg | 30% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.4mg | 5% | |
| Calcium | 73.8mg | 20% | |
* 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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