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
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.

  • Health Information Library content is provided by EBSCO Publishing, fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.


    This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.


    To send comments or feedback to EBSCO's Editorial Team regarding the content please e-mail healthlibrarysupport@ebscohost.com.