Recipe Details
Ingredients
-
2tablespoonsbutter
-
1onion, diced
-
1roasted red pepper, diced
-
6mushrooms, chopped
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6clovesgarlic, minced
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2cupsuncooked instant rice
-
3cupschicken stock
-
2teaspoonsred pepper flakes
-
½teaspoonsalt
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½teaspoonground black pepper
Cooking Directions
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Melt butter in a large pot over medium heat. Add onion, red pepper, mushrooms, and garlic; cook and stir until tender, about 10 minutes. Stir in rice, then add chicken stock. Cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories287 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 4g |
20% |
| Cholesterol 16mg |
5% |
| Sodium 937mg |
41% |
| Total Carbohydrate 50g |
18% |
| Dietary Fiber 3g |
10% |
| Total Sugars 4g |
|
| Protein 7g |
13% |
| Vitamin C 20mg |
22% |
| Calcium 45mg |
3% |
| Iron 4mg |
21% |
| Potassium 241mg |
5% |
* 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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