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Rice Oregano

Microwaverina's picture
  Hot water 2 Cup (32 tbs)
  Long grain rice 1 Cup (16 tbs) (uncooked)
  Onion 1⁄4 Cup (4 tbs), finely chopped
  Butter/Margarine 2 Tablespoon
  Instant chicken bouillon 4 Teaspoon
  Oregano leaves 1⁄2 Teaspoon (dried)
  Pepper 1⁄8 Teaspoon

Combine all ingredients in 2-quart casserole.
Mix well.
Microwave at HIGH (100%) 5 minutes.
Reduce power to MEDIUM (50%).
Microwave until liquid is absorbed and rice is tender, 13 to 19 minutes.
Let stand, covered, 5 minutes.
Fluff with fork before serving.

Recipe Summary

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 953 Calories from Fat 223

% Daily Value*

Total Fat 25 g39.2%

Saturated Fat 15.7 g78.6%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 37.1 mg1.5%

Total Carbohydrates 162 g53.9%

Dietary Fiber 0.74 g2.9%

Sugars 7.3 g

Protein 13 g26%

Vitamin A 15.8% Vitamin C 5.3%

Calcium 4.8% Iron 8.8%

*Based on a 2000 Calorie diet

1 Comment

Kimberley's picture
I've been making this recipe for years - and lost the book it came in, so I'm SO thankful this is online! Fantastic with chicken, especially greek-style I find. I usually add a 1/2 clove of garlic and some parsley for a little extra flavour.
Rice Oregano Recipe