Oriental Rice
En Español (Spanish Version)

Skimming the fat off the chicken stock and using a minimum of oil and no added salt means that this crunchy rice is lower in fat, saturated fat, and sodium.

Nutrition Facts
Serving Size½ cupCalories139Total Fat5 gSaturated Fatless than 1 gCholesterol0 mgSodium86 mg
Servings and Times
Servings10
Ingredients and Preparation
IngredientsMeasuresWater1½ cupsChicken stock or broth, skim fat from top1 cupUncooked long-grain white rice1 1/3 cups Vegetable oil2 teaspoons  Finely chopped onion2 tablespoonsFinely chopped green pepper2 tablespoonsChopped pecans½ cup  Ground sage¼ teaspoonFinely chopped celery1 cupSliced water chestnuts½ cup  Nutmeg¼ teaspoonBlack pepper to taste  
  • Directions
  • Bring water and stock to a boil in medium-size saucepan.
  • Add rice and stir. Cover and simmer for 20 minutes.
  • Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve.
  • Heat oil in large nonstick skillet.
  • Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.






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