Recipe Details
Ingredients
-
2tablespoonsbutter
-
2tablespoonsolive oil
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½mediumonion, chopped
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2cupslong-grain white rice
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3cupschicken stock
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1 ½teaspoonssalt
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¼teaspooncayenne pepper
-
1pinchsaffron (Optional)
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Melt butter and oil in a large saucepan over medium heat. Add onion; cook and stir until lightly browned, 7 to 8 minutes. Remove from the heat.
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Place rice into a 9×13-inch casserole dish. Add onion and stir until rice is thoroughly coated. Place the dish on a baking sheet.
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Combine chicken stock, salt, cayenne pepper, and saffron in a saucepan. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
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Pour stock mixture over rice in the baking dish and stir to combine. Spread mixture evenly along the bottom of the pan and cover tightly with heavy-duty aluminum foil.
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Bake in the preheated oven for 35 minutes. Remove from the oven and allow to rest, covered, for 10 minutes. Remove the foil and fluff rice with a fork.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories312 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 3g |
17% |
| Cholesterol 11mg |
4% |
| Sodium 956mg |
42% |
| Total Carbohydrate 52g |
19% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 5g |
|
| Vitamin C 2mg |
8% |
| Calcium 27mg |
2% |
| Iron 3mg |
16% |
| Potassium 109mg |
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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