Recipe Details
Ingredients
-
½cupbutter
-
1 ½cupsuncooked fine egg noodles
-
3cupsuncooked long grain white rice
-
5(14.5 ounce) canschicken broth
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4cubes chicken bouillon
Cooking Directions
-
Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
-
Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories535 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 10g |
50% |
| Cholesterol 48mg |
16% |
| Sodium 1976mg |
86% |
| Total Carbohydrate 85g |
31% |
| Dietary Fiber 1g |
5% |
| Total Sugars 0g |
|
| Protein 9g |
18% |
| Calcium 41mg |
3% |
| Iron 4mg |
21% |
| Potassium 123mg |
3% |
* 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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