Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups long-grain rice
- 4 cups chicken broth (or vegetable broth)
- 1 onion , finely chopped
- 2 cloves of garlic , minced
- 2 tablespoons butter
- 1 bay leaf
- Salt , to taste
- Black pepper , to taste
- Fresh parsley or cilantro , chopped (for garnish)
Directions
Rinse the rice thoroughly under cold water until the water runs clear. Drain the rice and set it aside.
In a large pot, melt the butter over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic becomes fragrant.
Stir in the drained rice and coat it well with the buttery mixture.
Pour in the broth and add the bay leaf to the pot. Season with salt and black pepper to taste. Stir well.
Bring the mixture to a boil , then reduce the heat to low. Cover the pot with the lid and let the rice simmer for about 15–20 minutes, or until all the liquid is absorbed and the rice is cooked and fluffy.
Remove the pot from the heat and let the rice rest for a few minutes before fluffing it with a fork.
Garnish with chopped fresh parsley or cilantro before serving.