Baked Mexican Brown Rice

1. Preheat oven to 350 degrees. In an ovenproof saucepan or Dutch oven, heat oil on medium-high heat. Add onion, garlic, and jalapeños and cook, stirring, 4 minutes. Add rice and cook, stirring, 1 minute.

2. Add remaining ingredients. Bring to a boil, stir, and cover. Place in oven and bake until rice is tender, about 50 minutes. Fluff with fork before serving.

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Nutrient	Quantity
Total fats	21.43 g
Protein	3.38 g
Carbohydrates	21.829 g
Energy	280.69 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.9293 g
Water	919.7457 g
Aspartic acid	0.3697 g
Calcium, Ca	119.525 mg
Lutein + zeaxanthin	6.4 g
Fiber, total dietary	4.205 g
Fatty acids, total saturated 22:0	0.0693 g
Carotene, beta	468.7 g
Niacin	0.8606 mg
Vitamin A, RAE	43.2 g
Fatty acids, total trans-polyenoic	0.0766 g
Arginine	0.2056 g
Riboflavin	0.0972 mg
Tocopherol, beta	0.0021 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.9188 g
Fatty acids, total saturated 20:1	0.2766 g
Glutamic acid	1.0095 g
Stigmasterol	0.63 mg
Sodium, Na	36.985 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0463 g
Total lipid (fat)	21.43 g
Manganese, Mn	0.3414 mg
Fructose	2.064 g
Proline	0.0502 g
Fatty acids, total saturated 16:0	0.984 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.9144 g
Sucrose	1.584 g
Choline, total	21.412 mg
Fatty acids, total polyunsaturated 18:1 t	0.0063 g
Sugars, total	12.184 g
Serine	0.0768 g
Fatty acids, total saturated 18:0	0.4541 g
Vitamin B-6	0.3014 mg
Selenium, Se	1.34 g
Ash	1.6912 g
Tocotrienol, delta	0.0021 mg
Fatty acids, total saturated 18:1 undifferentiated	13.0262 g
Pantothenic acid	0.8718 mg
Phenylalanine	0.0818 g
Beta-sitosterol	86.73 mg
Copper, Cu	0.2295 mg
Betaine	0.16 mg
Thiamin	0.1546 mg
Methionine	0.0167 g
Iron, Fe	1.0245 mg
Carbohydrate, by difference	21.829 g
Phosphorus, P	84.2 mg
Folate, total	42.55 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0766 g
Tocopherol, gamma	5.7414 mg
Alanine	0.0795 g
Valine	0.0754 g
Fatty acids, total saturated 18:2 undifferentiated	4.1171 g
Glycine	0.0805 g
Carotene, alpha	105.3 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	0.0064 g
Zinc, Zn	0.3665 mg
Isoleucine	0.0616 g
Tocopherol, delta	0.2079 mg
Fatty acids, total polyunsaturated	6.0464 g
Leucine	0.0994 g
Tocotrienol, alpha	0.0703 mg
Vitamin A, IU	869.9 IU
Folate, DFE	42.55 g
Tryptophan	0.0346 g
Vitamin C, total ascorbic acid	43.43 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 18:1 c	12.9599 g
Fatty acids, total saturated 20:0	0.1365 g
Campesterol	50.61 mg
Tyrosine	0.0508 g
Vitamin K (phylloquinone)	29.248 g
Fatty acids, total saturated	1.6516 g
Histidine	0.0467 g
Fatty acids, total monounsaturated	13.3493 g
Threonine	0.0741 g
Folate, food	42.55 g
Vitamin E (alpha-tocopherol)	4.2116 mg
Fatty acids, total trans	0.083 g
Fatty acids, total trans-monoenoic	0.0063 g
Magnesium, Mg	42.535 mg
Lysine	0.1218 g
Potassium, K	509 mg
Cystine	0.028 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	64	14.944	0.16
Tomato	0.75 cup	31.05	6.885	0.27
Water	2.75 cups	0	0	0
Garlic Clove	3	0	0	0
jalapeno pepper	2	0	0	0
canola oil	1.5 1/2	185.64	0	21
fine sea salt	1.5 1/2	0	0	0
ancho chile powder	1 teaspoon	0	0	0
grain brown rice	1.5 1/2	0	0	0