Brazilian Pepper-Scented Rice

1. Pour the oil into a large saucepan and heat for a few seconds.

2. Add the onion, garlic, and rice.

3. Fry gently, stirring for about 4 minutes.

4. Add the chili pepper, hot water, and salt. Stir well and bring to a boil.

5. Simmer for 15 to 20 minutes, until the rice is soft and the water has been absorbed.

6. Remove the chili pepper and serve.

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Nutrient	Quantity
Total fats	0.085 g
Protein	0.9608 g
Carbohydrates	7.5298 g
Energy	32.47 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0034 g
Water	64.1344 g
Aspartic acid	0.0784 g
Calcium, Ca	21.53 mg
Lutein + zeaxanthin	3.28 g
Fiber, total dietary	1.253 g
Carotene, beta	0.85 g
Niacin	0.1022 mg
Arginine	0.0918 g
Riboflavin	0.0222 mg
Glutamic acid	0.2048 g
Sodium, Na	3.31 mg
Total lipid (fat)	0.085 g
Manganese, Mn	0.1405 mg
Fructose	0.903 g
Proline	0.0114 g
Fatty acids, total saturated 16:0	0.0264 g
Sucrose	0.693 g
Choline, total	4.966 mg
Sugars, total	2.998 g
Serine	0.0204 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.0028 g
Vitamin B-6	0.121 mg
Selenium, Se	0.776 g
Ash	0.29 g
Fatty acids, total saturated 18:1 undifferentiated	0.0094 g
Pantothenic acid	0.104 mg
Phenylalanine	0.023 g
Copper, Cu	0.0363 mg
Betaine	0.07 mg
Thiamin	0.0382 mg
Methionine	0.0037 g
Iron, Fe	0.198 mg
Carbohydrate, by difference	7.5298 g
Phosphorus, P	24.89 mg
Folate, total	13.39 g
Alanine	0.0187 g
Valine	0.0234 g
Fatty acids, total saturated 18:2 undifferentiated	0.016 g
Glycine	0.0235 g
Glucose (dextrose)	1.379 g
Fatty acids, total saturated 14:0	0.0028 g
Zinc, Zn	0.1538 mg
Isoleucine	0.0163 g
Fatty acids, total polyunsaturated	0.0194 g
Leucine	0.0267 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	1.67 IU
Folate, DFE	13.39 g
Tryptophan	0.0118 g
Vitamin C, total ascorbic acid	6.116 mg
Phytosterols	10.5 mg
Tyrosine	0.0122 g
Vitamin K (phylloquinone)	0.331 g
Fatty acids, total saturated	0.0321 g
Histidine	0.0132 g
Fatty acids, total monounsaturated	0.0094 g
Threonine	0.0194 g
Folate, food	13.39 g
Vitamin E (alpha-tocopherol)	0.0164 mg
Magnesium, Mg	7.75 mg
Lysine	0.0355 g
Potassium, K	114.23 mg
Cystine	0.0048 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Onion	1	28	6.538	0.07
hot water	4.25 cups	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
habanero pepper	1	0	0	0
grain rice	1 cup	0	0	0
vegetable oil olive	1 tablespoon	0	0	0