Arroz Mexicana (Mexican Rice)

1. Saute onion in oil until soft. Add garlic and carrot, cook for 3 minutes.

2. Stir in rice, cook until light golden, sprinkle with chili powder and cumin. Cook for 5 minutes.

3. Add remaining ingredients and bring to a boil. Cover, reduce heat, simmer over low for 20 minutes or until rice is tender.

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Nutrient	Quantity
Total fats	27.227 g
Protein	33.0136 g
Carbohydrates	322.0078 g
Energy	1657.3756 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2463 g
Water	1131.0927 g
Aspartic acid	3.2284 g
Calcium, Ca	135.9051 mg
Lutein + zeaxanthin	722.2114 g
Fiber, total dietary	19.6298 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	4720.8139 g
Niacin	26.1625 mg
Vitamin A, RAE	471.3716 g
Fatty acids, total trans-polyenoic	0.0037 g
Arginine	2.4885 g
Riboflavin	0.4831 mg
Tocopherol, beta	0.1752 mg
Fatty acids, total polyunsaturated 15:0	0.0078 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1239 g
Fatty acids, total saturated 20:1	0.0938 g
Glutamic acid	7.1516 g
Sodium, Na	2000.0921 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1962 g
Total lipid (fat)	27.227 g
Manganese, Mn	11.1391 mg
Fructose	3.6268 g
Proline	1.5546 g
Fatty acids, total saturated 16:0	3.4566 g
Fatty acids, total saturated 8:0	0.0074 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.7475 g
Sucrose	5.6697 g
Choline, total	110.3731 mg
Sugars, total	22.2193 g
Serine	1.6865 g
Fatty acids, total saturated 10:0	0.0648 g
Fatty acids, total saturated 18:0	0.5155 g
Fatty acids, total saturated 20:4 undifferentiated	0.0004 g
Vitamin B-6	2.1591 mg
Selenium, Se	64.4802 g
Ash	10.7634 g
Tocotrienol, delta	0.222 mg
Fatty acids, total saturated 18:1 undifferentiated	14.2391 g
Pantothenic acid	4.7413 mg
Phenylalanine	1.6889 g
Copper, Cu	1.3149 mg
Betaine	0.4227 mg
Thiamin	2.243 mg
Methionine	0.7074 g
Iron, Fe	9.0022 mg
Carbohydrate, by difference	322.0078 g
Phosphorus, P	1287.998 mg
Folate, total	154.6181 g
Tocopherol, gamma	0.9741 mg
Lycopene	1917.385 g
Alanine	1.9409 g
Valine	1.9363 g
Fatty acids, total saturated 18:2 undifferentiated	5.3612 g
Glycine	1.5814 g
Carotene, alpha	1834.2435 g
Glucose (dextrose)	4.8536 g
Fatty acids, total saturated 14:0	0.069 g
Zinc, Zn	8.7752 mg
Isoleucine	1.4015 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0199 g
Fatty acids, total polyunsaturated	5.608 g
Fatty acids, total saturated 14:1	0.0007 g
Tocotrienol, gamma	4.958 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	2.7172 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0037 g
Tocotrienol, alpha	1.6844 mg
Vitamin A, IU	11185.0356 IU
Folate, DFE	154.6181 g
Tryptophan	0.4168 g
Vitamin C, total ascorbic acid	53.7407 mg
Phytosterols	56.2069 mg
Fatty acids, total polyunsaturated 16:1 c	0.0162 g
Galactose	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	3.9955 g
Fatty acids, total saturated 20:0	0.1139 g
Tocotrienol, beta	0.333 mg
Starch	271.0682 g
Tyrosine	1.2212 g
Vitamin K (phylloquinone)	31.4981 g
Fatty acids, total saturated	4.3401 g
Histidine	0.8317 g
Fatty acids, total monounsaturated	14.5472 g
Threonine	1.2934 g
Folate, food	154.6181 g
Fatty acids, total polyunsaturated 17:0	0.0034 g
Fatty acids, total polyunsaturated 24:0	0.064 g
Cryptoxanthin, beta	42.9939 g
Vitamin E (alpha-tocopherol)	5.2526 mg
Fatty acids, total trans	0.0037 g
Magnesium, Mg	491.0883 mg
Lysine	1.3414 g
Potassium, K	1677.6085 mg
Cystine	0.4273 g
Fluoride, F	4.8955 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	2 cups	1357.9	282.125	11.84
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	1	20.5	4.79	0.12
Onion	1	44	10.274	0.11
Tomato	0.5 cup	13.41	2.898	0.149
Oregano	1 pinch	0.1656	0.0431	0.0027
Corn	0.25 cup	31.175	6.7788	0.4894
Garlic Clove	1	0	0	0
cumin	2 teaspoons	15.75	1.8581	0.9353
green pepper	2 tablespoons	3.72	0.863	0.0316
pea	0.25 cup	10.29	1.8498	0.049
ancho chile powder	2 tablespoons	0	0	0
broth	3.5 cups	41.125	10.528	0