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Rice with vegetables in a patterned bowl
Ingredients (6 Servings)
  • 1 T. butter or margarine
  • 1/2 c. onion, finely chopped
  • 1 1/2 c. water*
  • 2 chicken bouillon cubes*
  • 1 1/2 c. instant rice, uncooked
  • 2 T. slivered almonds**/li>
Directions
  1. In a medium saucepan, melt butter, add onions and sauté until tender.
  2. Add water and bring to a boil.
  3. Add bouillon cubes and stir to dissolve.
  4. Stir in rice and slivered almonds. Cover and remove from heat. Let stand 5 minutes.
  5. Fluff with fork and serve.

*2 c. chicken broth can be substituted for the water and bouillon cubes. **Sunflower seeds can be substituted for the almonds. If desired, more almonds or sunflower seeds can be added, to taste.


Nutrition Facts

Per Serving: Calories 80, Total Fat 3.5 g (5% DV), Saturated Fat 1.5 g (7% DV), Cholesterol 5 mg (2% DV), Sodium 125 mg (5% DV), Total Carbohydrate 11 g (4% DV), Dietary Fiber <1 g (3% DV), Sugars 1 g, Protein 2 g, Vitamin A 2%, Vitamin C 2%, Calcium 2%, Iron 2%.