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Brenda

Brenda Sanchez

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Recipe

rice to orange

1h
Half
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Leave the routine and experiment with the exotic flavor of this healthy fruit rich in vitamin C
Learn more about Brenda Sanchez

Ingredients

15 portions
  • 300 grams long grain rice
  • 2 oranges
  • 1 clove garlic
  • 5 tablespoons olive oil
  • 1 pinch salt

Preparation

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.
Squeeze the two oranges and reserve the juice. It uses half an orange bark to chop it very finite.
Then add the rice, chopped orange rind and sauté with the onion and garlic.
Add water to the orange juice to get a pint, and add the rice with a little salt to this liquid. Leave on fire for 20 minutes. Then remove and serve.

PRESENTATION

Presentation with slices of orange.

TIPS

Serves hot

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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