Orange Rice

Orange Rice

This easy-to-make side dish is “scent-sational!”

Prep Time

05

Minutes

Total Time

45

Minutes

Makes

8

servings

2
cups uncooked regular long-grain rice
1
tablespoon plus 1 teaspoon grated orange peel
1
teaspoon ground nutmeg
8
medium carrots, sliced (4 cups)
1
carton (32 oz) Progresso® chicken broth (4 cups), heated
1/2
cup orange juice
1/4
cup chopped fresh parsley
  1. Heat oven to 350ºF.
  2. Mix rice, orange peel and nutmeg in ungreased 3-quart casserole. Stir in carrots and broth.
  3. Cover and bake 30 to 35 minutes or until liquid is absorbed. Sprinkle with orange juice. Add parsley; toss until well mixed. Let stand 5 minutes before serving.
Makes 8 servings (about 3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
Look for sliced carrots near bagged salad mixes in your grocery store. For another option, use 4 cups of halved baby carrots.
Planned-Overs
If there are any leftovers, scoop them into pita bread for a delicious, light meal.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 10 ),
  • Total Fat 1 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 540 mg;
  • Total Carbohydrate 49 g
    • (Dietary Fiber 3 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.