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IngredientsINGREDIENTS: ENRICHED PARBOILED LONG GRAIN RICE [RICE, NIACIN, FERRIC PHOSPHATE (IRON), THIAMIN MONONITRATE (VITAMIN B1), FOLIC ACID], ENRICHED VERMICELLI [WHEAT AND DURUM FLOUR, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], VEGETABLES* (CARROTS, GREEN PEAS, ONIONS), HYDROLYZED SOY PROTEIN, MALTODEXTRIN (CORN), SUGAR, SOY SAUCE* (SOYBEANS, WHEAT, SALT), SESAME OIL, CHICKEN POWDER (WITH ROSEMARY EXTRACT TO PROTECT QUALITY), SALT, AUTOLYZED YEAST EXTRACT, POTASSIUM CHLORIDE, CHICKEN BROTH*, CHICKEN FAT, GINGER*, DISODIUM GUANYLATE, DISODIUM INOSINATE, NATURAL FLAVOR (MILK, EGG), RICE VINEGAR*, GARLIC POWDER, WHEY (MILK), NONFATMILK*, EXTRACT OF TURMERIC (COLOR), ONION POWDER, EGG YOLK*. *DRIEDMAY CONTAIN SULFITES.
DirectionsTop-of-Stove Directions In medium saucepan, bring 1-3/4 cups water, 1 Tbsp. vegetable oil or margarine (optional) and contents of package to a boil.(Try using I Can't Believe It's Not Butter! Spread or Shedd's Spread Country Crock Spread.)Stir. Reduce heat and simmer COVERED 7 minutes or until rice is tender. Let stand at least 2 minutes. Stir and serve. Microwave Directions In 2-quart microwave-safe bowl, combine 2 cups water, 1 Tbsp. vegetable oil or margarine(optional) and contents of package. Microwave uncovered at HIGH about 12 minutes* or until rice is tender, stirring once halfway through cooking. Stir and serve.*Microwave ovens vary; adjust times as needed. Directions above developed in a 1200 watt microwave oven. For complete nutrition information and great recipe ideas, visit letsmakeknorr.com