While heating 4 tablespoons of oil in a medium skillet, chop the onion and garlic clove very small. Once the oil is hot, add the garlic and onion, and sauté until the onion is transparent.
Juice the two oranges and reserve the juice. Use half the orange peel to chop it very finely.
Then add the rice, the chopped orange peel, and sauté with the onion and garlic.
Add water to the orange juice until you reach half a liter, and add the rice to this liquid with a little salt. Let it cook for 20 minutes. Then remove and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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