Chipotle Rice Bowl

1. Bring water and salt to a boil.

2. Add rice and stir.

3. Simmer for 20 minutes covered.

4. Add juice of a lime and cilantro and mix. Cover till ready to serve.

5. Towards the end of the 20 minute rice, start the vegetables.

6. Heat olive oil on medium heat.

7. Add sliced peppers and onions.

8. Add salt and pepper to taste.

9. Sauté for 7-10 minutes till almost stir-fried brown.

10. In nice sized bowl, add rice 1st, then hot vegetables on top, next add shredded cheese, sour cream and salsa.

11. Enjoy!

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Nutrient	Quantity
Total fats	6.2741 g
Protein	16.1956 g
Carbohydrates	155.5949 g
Energy	741.67 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0743 g
Water	710.6077 g
Aspartic acid	1.7573 g
Calcium, Ca	100.03 mg
Lutein + zeaxanthin	545.89 g
Fiber, total dietary	10.665 g
Carotene, beta	467.92 g
Niacin	12.8665 mg
Vitamin A, RAE	40.3 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	1.2371 g
Riboflavin	0.2456 mg
Tocopherol, beta	0.074 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0592 g
Fatty acids, total saturated 20:1	0.0203 g
Glutamic acid	3.4888 g
Stigmasterol	0.12 mg
Sodium, Na	28.24 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0075 g
Total lipid (fat)	6.2741 g
Manganese, Mn	5.58 mg
Fructose	2.7008 g
Proline	0.7336 g
Fatty acids, total saturated 16:0	0.9532 g
Fatty acids, total saturated 8:0	0.0037 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	2.1769 g
Choline, total	53.362 mg
Sugars, total	8.2238 g
Serine	0.8577 g
Fatty acids, total saturated 10:0	0.0314 g
Fatty acids, total saturated 18:0	0.1187 g
Vitamin B-6	1.3182 mg
Selenium, Se	32.071 g
Ash	3.5498 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	1.9553 g
Pantothenic acid	2.2389 mg
Phenylalanine	0.9156 g
Beta-sitosterol	0.08 mg
Copper, Cu	0.7304 mg
Betaine	0.229 mg
Thiamin	1.1252 mg
Methionine	0.3432 g
Iron, Fe	3.1319 mg
Carbohydrate, by difference	155.5949 g
Phosphorus, P	630.27 mg
Folate, total	75.13 g
Tocopherol, gamma	0.3515 mg
Alanine	0.927 g
Valine	0.9325 g
Fatty acids, total saturated 18:2 undifferentiated	1.8833 g
Glycine	0.7881 g
Carotene, alpha	32.73 g
Glucose (dextrose)	3.3044 g
Fatty acids, total saturated 14:0	0.0346 g
Zinc, Zn	4.2902 mg
Isoleucine	0.6686 g
Fatty acids, total saturated 12:0	0.0093 g
Fatty acids, total polyunsaturated	1.9576 g
Tocotrienol, gamma	2.479 mg
Leucine	1.289 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.846 mg
Vitamin A, IU	822.82 IU
Folate, DFE	75.13 g
Tryptophan	0.216 g
Vitamin C, total ascorbic acid	126.796 mg
Phytosterols	25.61 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Fatty acids, total polyunsaturated 18:1 c	1.9221 g
Fatty acids, total saturated 20:0	0.0278 g
Tocotrienol, beta	0.1665 mg
Starch	134.1435 g
Tyrosine	0.5804 g
Vitamin K (phylloquinone)	24.856 g
Fatty acids, total saturated	1.214 g
Histidine	0.3998 g
Fatty acids, total monounsaturated	1.9832 g
Threonine	0.6088 g
Folate, food	75.13 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Cryptoxanthin, beta	18.51 g
Vitamin E (alpha-tocopherol)	1.7773 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	248.02 mg
Lysine	0.6499 g
Potassium, K	860.89 mg
Cystine	0.1987 g
Fluoride, F	3.86 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Rice	1 cup	678.95	141.0625	5.92
Cream	0	0	0	0
Olive oil	1 tablespoon	0	0	0
Water	2 cups	0	0	0
cilantro	0.25 cup	0.92	0.1468	0.0208
green pepper	1	29.8	6.9136	0.2533
salt pepper	0	0	0	0
lime	1	0	0	0
red onion	0.5	32	7.472	0.08
monterey jack cheese	0	0	0	0
salsa	0	0	0	0