- Portion size 4 servings
Ingredients
Method
In saucepan, heat vegetable oil over medium heat. Cook onion, garlic, basil, salt and pepper, stirring often, for 5 minutes.
Add chicken stock and long-grain rice; bring to boil. Reduce heat, cover and simmer for 20 minutes or until rice is tender. Fluff with fork.
Nutritional facts <b>Per serving:</b> about
- Sodium 536 mg
- Protein 6 g
- Calories 229.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 40 g
%RDI
- Iron 5.0
- Folate 5.0
- Calcium 3.0
- Vitamin C 3.0
