- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 4 mg
- Sodium
- 173 mg
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 4 mg
- Sodium
- 173 mg
Ingredients
Directions
- Heat olive oil in a medium saucepan and saute onion and garlic until the onion begins to turn translucent. Add rice and stir to coat with oil, onions and garlic, and let rice "toast" lightly. Stir in chicken stock and poultry seasoning and bring to a boil. Then reduce heat and simmer covered until all liquid is absorbed, about 20 minutes. Remove from heat and flake rice.
