Ingredients
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3 tablespoons vegetable oil
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1 large onion, chopped
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2 jalapeno peppers, seeded and minced
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2 cloves garlic, crushed
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1 teaspoon ground turmeric
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½ teaspoon ground cinnamon
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2 cups uncooked long-grain white rice
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2 (14.5 ounce) cans chicken broth
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1 cup water
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1 bay leaf
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2 green onions, chopped
Directions
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Heat oil in a large, heavy pan over medium heat. Stir in onion, jalapeños, and garlic. Sauté until onion is translucent; about 6 to 8 minutes.
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Stir in turmeric and cinnamon. Add rice; cook and stir for 2 minutes. Mix in chicken broth, water, and bay leaf; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
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Turn off the heat and let sit for 5 minutes. Garnish with chopped green onion.
Nutrition Facts (per serving)
| 226 | Calories |
| 6g | Fat |
| 40g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 226 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 1g | 5% |
| Sodium 4mg | 0% |
| Total Carbohydrate 40g | 14% |
| Dietary Fiber 1g | 5% |
| Total Sugars 1g | |
| Protein 4g | 7% |
| Vitamin C 4mg | 4% |
| Calcium 24mg | 2% |
| Iron 2mg | 13% |
| Potassium 109mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
