Oriental RiceEn 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.
Serving Size½ cupCalories
5 gSaturated Fatless than 1 gCholesterol
86 mgServings10IngredientsMeasuresWater1½ 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 DirectionsBring 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.