Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

For the sake of efficiency, start cooking the rice first.

Recipe by Cooking Light January 2000

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Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large saucepan over medium heat. Add onion, carrot, and garlic; sauté 10 minutes. Add rice and remaining ingredients; cover, reduce heat, and simmer for 5 minutes or until thoroughly heated.

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Nutrition Facts

325 calories; calories from fat 6%; fat 2.3g; saturated fat 0.4g; mono fat 0.9g; poly fat 0.5g; protein 13.9g; carbohydrates 62.2g; fiber 7.5g; iron 4.3mg; sodium 484mg; calcium 78mg.
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