Zesty orange and onion rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Water |
| 2 | Cloves garlic, minced | |
| 1 | medium | Onion, chopped |
| 2 | cups | Fresh orange juice |
| 2 | cups | Water |
| 2 | cups | Long-grain white rice |
| 1 | teaspoon | Dried oregano |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Red pepper flakes |
Directions
Heat 3 tablespoons water in a saucepan and cook garlic and onion over medium heat until just tender, 4-5 minutes.
Add remaining ingredients and heat to a boil. Cover and simmer over low heat until the liquid is absorbed, about 20 minutes.
Per serving: 209 Calories; less than one gram Fat (1% calories from fat); 1g Protein; 50g Carbohydrate; 0mg Cholesterol; 100mg Sodium Recipe by: Chicago Tribune Posted to Digest eat-lf.v097.n078 by Joanne McAndrews Eisenman <jmca@...> on Mar 22, 1997
Related recipes
- Citrus rice
- Festive orange rice
- Fragrant orange rice
- Green onion rice
- Onion cumin rice
- Onion-flavored rice mix
- Orange rice
- Orange-cinnamon rice
- Oriental rice
- Rice pilaf with carrots, raisins, orange zest
- Tangy cranberry orange rice
- Wild basmati rice with orange-soy
- Wild rice with red onions
- Yellow rice
- Zesty orange bread
- Zesty orange marinade
- Zesty orange salad
- Zesty rice
- Zesty turkey and rice
- Zesty ziti