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Calories, fat, protein, and carbohydrate values for for Orange Flavored Rice and other related foods.
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Orange Rice Pilaf. Citrus Rice. Orange Chicken and Veggies with Rice. Baked Orange Roughy and Rice. Orange Tea. Orange-Cashew Chicken and Rice.. 1/2 cup: 213 calories, 8g fat (5g saturated fat), 20mg cholesterol, 484mg sodium, 33g carbohydrate (6g sugars, 1g fiber), 3g protein. More from Taste of Home.
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Add the orange juice, water, orange zest, salt, and thyme, if using. Bring to a boil and then slowly add the rice, stirring constantly. Diana Rattray. Cover the pan and reduce the heat to low; simmer for 20 minutes. Leave the cover on and let the rice stand for 5 minutes. Fluff with a fork and serve.
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Stir in half of the celery, the instant onions, and salt. Saute for just a minute or two. Add the rice and stir until well coated. Saute for another minute or two before adding the orange juice and water. Bring to a simmer, cover, reduce the heat and cook (covered) for 45-50 minutes, or until the rice is tender.
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Calories per Ingredient. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Orange Rice. 51 calories of White Rice, long grain, cooked, (0.25 cup) 28 calories of Florida's Natural, Orange Juice Plus Calcium with Added Vitamin D, 8 fl oz, (0.25 serving)
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Step 2. Meanwhile, cook the lamb: Heat the oil in a large, deep skillet over medium-high. Season the lamb generously with salt and add to the hot oil. Cook, turning occasionally, until browned, about 10 minutes. Move the lamb to one side of the pan and add the onion to the other side.
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Instructions. Zest one orange and reserve the zest. Peel a few inches of orange peel (no pith) from one of the oranges. Squeeze the juice out of the oranges until you have 2 cups of juice. (You will need 2-3 pounds of juicy oranges). Mix with the juice from 1/2 juicy lime and the maple syrup if using. Set aside.
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Directions. Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and.
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Mix 1/4 cup of cornstarch with 1 1/2 cups of flour. In a separate bowl, add the 3 eggs and whisk to mix up. Add the chicken bites a few at a time to the egg mixture, then toss them into the flour and cornstarch mix. Fry the chicken bites for about 8-10 minutes. While the chicken bites are frying, make the orange sauce.
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⅜ cup long-grain white rice ; Add rice to oil and stir until rice changes color (cream colored). Step 4/ 7. ⅛ onion ; Add a fourth of a chopped or sliced onion. Fry rice and onion together for 30 seconds. Step 5/ 7. Strainer; Strain tomato mixture into rice. Step 6/ 7. 1¼ tsp Tomato Bouillon with Chicken flavor
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Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Mexican Orange Rice. 51 calories of White Rice, long grain, cooked, (0.25 cup) 12 calories of Ro*Tel Milder Diced Tomatoes And Green Chilies, (0.31 cup) 2 calories of Knorr Tomato Bouillon, (0.31 tsp) No.
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Instructions. Add 2 cups vegetable broth into a sauce pan and heat with a medium-high heat. At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil. Meanwhile, roughly chop 1 small onion and roughly chop 4 cloves garlic. Add the chopped onion and garlic into the pan with the hot olive oil, mix.
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Instructions. Melt butter in a medium saucepan. Add onion and cook until tender. Add orange zest, water, orange juice, salt and thyme. Bring to a boil. Stir in rice. Cover and simmer for 20 minutes. Remove from heat and let sit 5 minutes. Fluff and serve.
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Saute the onion and butter in the Instant Pot or in a pot on the stove. Stir in the rice and toast for 1-2 minutes. Add the chicken broth, orange juice, orange zest, bay leaves, and salt. Cook the rice on the rice setting in the Instant Pot or on the stove for about 20 minutes. Add cranberries and allow to steam for 5 minutes.
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Directions. In a saucepan over medium heat, saute onion and peppers in oil until tender. Add rice; stir until lightly browned. Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges.
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1. In a small bowl, whisk together the orange juice, soy sauce, honey, orange zest, and cornstarch. 2. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. 3. Pour the orange juice mixture into the skillet and bring to a boil.
