Ingredients26 m servings 440 cals
- Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
- Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.
Per Serving: 440 calories; 11.1 g fat; 75.8 g carbohydrates; 7.1 g protein; < 1 mg cholesterol; 392 mg sodium. Full nutrition
ReviewsRead all reviews 5
Love it. Found a new way and the ONLY way so far to make rice and have my three year old daughter eat it. A+++ to me
Simple and straight forward. I will add some herbs next time.
I added sweet corn and spinach to make it more colorful. Also I had used paprika to give it a spicy texture since my family doesn't like bland food. It turned out wonderful and everyone loved it...
Used leeks (had to use them up) was still fantastic. Will be a staple in my kitchen. Also makes excellent fried rice with leftovers!