1 ½ tbsp olive oil
¼ cup onion, diced
½ tsp garlic, minced
1 cup white rice
1 ½ cups chicken broth
½ tsp saffron
1 ½ tsp parsley, chopped
Heat the oil in a heavy saucepan (that has a lid).
Add the onion and garlic and cook until just soft.
Toss in the rice and cook for 3 minutes, stirring frequently.
Add the broth, saffron, and parsley.
Cover and reduce the heat to low.
Cook for 15-18 minutes or until the liquid is absorbed.
Fluff with a fork before serving.
Sugar: 1g
:
Calcium: 21mg
Calories: 230kcal
Carbohydrates: 39g
Fat: 6g
Fiber: 1g
Iron: 1mg
Potassium: 159mg
Protein: 4g
Saturated Fat: 1g
Sodium: 327mg
Vitamin A: 156IU
Vitamin C: 10mg
