** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add rice and saute until transparent, stirring constantly.
3. Be careful not to brown. Transfer to a buttered baking dish and add salt and pepper to taste.
4. Add hot chicken stock and stir. Bake, covered, in a preheated, 350 F oven for 40 minutes, or until the rice is tender and all liquid has been absorbed.
5. Remove from oven, uncover and drape with a dry towel for 10 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Rice allergies.
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