Put the stock, oil and butter in a saucepan and bring to a boil. Stir in the rice. Cover, lower the heat, and simmer for approximately 40 minutes. Remove to a chafing dish. Serves 10 to 12
Per Serving: 285 Calories (30.5% from fat); 10g Fat (3g Sat, 5g Mono, 1g Poly); 11g Protein; 39g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 855mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 2 Fat.