- Portion size 2 servings
- Credits : Canadian Living Magazine: May 2006
Ingredients
Method
In saucepan, heat vegetable oil over medium heat. Fry onion, garlic, salt and pepper until softened, about 4 minutes.
Add rice; fry, stirring, for 1 minute. Stir in chicken stock; cover and cook until rice is tender and no liquid remains, about 20 minutes.
Stir in zucchini, let stand for 5 minutes. Fluff with fork.
Nutritional facts <b>Per serving:</b> about
- Sodium 881 mg
- Protein 4 g
- Calories 139.0
- Total fat 3 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 25 g
%RDI
- Iron 4.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 8.0
