| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers, Rice | 4 | Servings | |
INGREDIENTS
| 1 | Onion, finely chopped | |
| 1 | T | Corn Oil |
| 2 | Chili Pepper, finely | |
| Chopped | ||
| 240 | g | Parboiled Rice With Wild |
| Rice, 3 dl. | ||
| 4 1/2 | DecilitersVegetable Broth | |
| Optional Garnish- | ||
| Chili | ||
| Fresh Chives |
INSTRUCTIONS
Fry onions in oil until translucent. Add chili and rice, followed by the broth. Boil 20 min. covered. Let stand for 5-10 min. and fluff with a fork. If desired, garnish with chili and fresh chives. Recipe By :
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: <1mg
Sodium: 256.7mg
Potassium: 182.9mg
Carbohydrates: 9.2g
Fiber: 2.6g
Sugar: <1g
Protein: 1.2g