Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Skimming the fat off the chicken stock and using a minimum of oil and no added salt means that this crunchy rice is lower in fat, saturated fat, and sodium.
less than 1 g
Servings and Times
Ingredients and Preparation
Chicken stock or broth, skim fat from top
Uncooked long-grain white rice
1 1/3 cups
Finely chopped onion
Finely chopped green pepper
Finely chopped celery
Sliced water chestnuts
Black pepper to taste
Bring water and stock to a boil in medium-size saucepan.
Add rice and stir. Cover and simmer for 20 minutes.
Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve.
Heat oil in large nonstick skillet.
Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.
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