Recipe Details
Ingredients
-
1tablespoonolive oil
-
¾cupchopped onions
-
1 ½cupsuncooked jasmine rice
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½cupdried cranberries
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3cupslow-sodium chicken broth
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1teaspoonkosher salt, or to taste
-
ground black pepper to taste
-
2green onions, chopped (Optional)
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¼cupslivered almonds
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3tablespoonschopped fresh cilantro
Cooking Directions
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Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.
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Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.
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Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories213 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 1g |
3% |
| Cholesterol 2mg |
1% |
| Sodium 285mg |
12% |
| Total Carbohydrate 39g |
14% |
| Dietary Fiber 2g |
6% |
| Total Sugars 6g |
|
| Protein 5g |
10% |
| Vitamin C 2mg |
2% |
| Calcium 27mg |
2% |
| Iron 2mg |
9% |
| Potassium 102mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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