1/4 cup (50g) of butter
1 large onion, coarsely chopped
2 cloves of garlic, minced
1 carrot, coarsely chopped
1 1/2 cups of rice (300g)
4 1/2 cups of chicken broth (1 liter), hot
1/2 cup of pecans (80g)
Salt to taste
1/4 cup (50g) of butter
1 large onion, coarsely chopped
2 cloves of garlic, minced
1 carrot, coarsely chopped
1 1/2 cups of rice (300g)
4 1/2 cups of chicken broth (1 liter), hot
1/2 cup of pecans (80g)
Salt to taste
In a large saucepan, melt the butter, then add the onion, garlic, and carrot
Cook for about 5 minutes, stirring occasionally, until they start to brown
Add the rice, stir well, and then add the hot chicken broth and pecans
Bring to a boil with the saucepan uncovered, then reduce heat, cover, and simmer for 25 minutes or until the rice is tender
350 calories per serving
Note: Do not add salt if the chicken broth is already salty
Tablets of broth sold in stores contain sufficient salt for this dish.
