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Ingredients
2 tablespoons butter
⅓ cup finely chopped onion
⅓ cup finely chopped scallions or green onions
½ cup finely chopped celery
1 teaspoon chili powder
1 cup raw rice
1 ½ cups fresh or canned chicken broth
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
42 grams carbs; 17 milligrams cholesterol; 245 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 1 gram fiber; 430 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the butter in a saucepan and add the onion, scallions, celery and chili powder. Cook, stirring, until wilted.
- Step 2
Add rice and stir. Add broth, salt and pepper and bring to a simmer. Cover and cook exactly 17 minutes. Stir in remaining butter and serve.
Private Notes
Comments
A favorite. Delicious and easy. I’ve been making this for over 30 years. Pairs nicely with honey chicken marinated in sesame oil, fresh ginger, soy sauce, and garlic. One of the first meals I cooked for the boyfriend who became my husband.
This is sublimely easy to make AND delicious. The perfect option when a tasty side is needed, but the cook doesn’t have a whole lot of time (or, for that matter) energy left.
A favorite. Delicious and easy. I’ve been making this for over 30 years. Pairs nicely with honey chicken marinated in sesame oil, fresh ginger, soy sauce, and garlic. One of the first meals I cooked for the boyfriend who became my husband.