Church Cookbook Mexican Rice

1. Saute the onions, red pepper and garlic in the butter for about 5 minutes. Add the uncooked rice and toast for about 2-3 minutes. Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed. It should be moist but not runny.

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Nutrient	Quantity
Total fats	36.4372 g
Protein	39.9691 g
Carbohydrates	204.7134 g
Energy	1297.666 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3275 g
Water	745.2546 g
Aspartic acid	2.734 g
Calcium, Ca	342.6513 mg
Lutein + zeaxanthin	202.6206 g
Fiber, total dietary	12.2025 g
Carotene, beta	1102.3599 g
Niacin	22.6569 mg
Vitamin A, RAE	107.428 g
Arginine	2.7925 g
Riboflavin	0.9424 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0605 g
Glutamic acid	6.2338 g
Sodium, Na	770.4601 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5217 g
Total lipid (fat)	36.4372 g
Manganese, Mn	3.4928 mg
Fructose	0.0013 g
Proline	1.1842 g
Fatty acids, total saturated 16:0	4.134 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	72.6924 mg
Sugars, total	19.4869 g
Serine	1.3856 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	1.525 g
Vitamin B-6	0.9717 mg
Selenium, Se	41.7453 g
Ash	8.7659 g
Fatty acids, total saturated 18:1 undifferentiated	13.5698 g
Pantothenic acid	4.5954 mg
Phenylalanine	1.3695 g
Copper, Cu	1.73 mg
Betaine	0.0512 mg
Thiamin	2.2746 mg
Retinol	4.8 g
Methionine	0.688 g
Iron, Fe	13.3732 mg
Carbohydrate, by difference	204.7134 g
Phosphorus, P	888.7374 mg
Folate, total	568.4275 g
Tocopherol, gamma	0.0377 mg
Lycopene	0.115 g
Alanine	1.4202 g
Cholesterol	14.4 mg
Valine	1.5466 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	13.8809 g
Glycine	1.4273 g
Carotene, alpha	221.9063 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.117 g
Zinc, Zn	6.044 mg
Isoleucine	1.1427 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	14.2225 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	2.0743 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	2078.4064 IU
Folate, DFE	870.6775 g
Tryptophan	0.4178 g
Vitamin C, total ascorbic acid	82.0301 mg
Phytosterols	0.886 mg
Folic acid	432.9 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.9655 g
Vitamin K (phylloquinone)	35.5809 g
Fatty acids, total saturated	5.9868 g
Histidine	0.6743 g
Fatty acids, total monounsaturated	14.1875 g
Threonine	1.0162 g
Folate, food	135.5275 g
Cryptoxanthin, beta	0.7688 g
Vitamin E (alpha-tocopherol)	1.5163 mg
Magnesium, Mg	181.9306 mg
Lysine	0.9878 g
Potassium, K	1553.7146 mg
Cystine	0.5337 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	0.25 cup	342	15.714	28.8
Rice	1 cup	702	154.713	1.131
Tomato	1	62.069	13.7631	0.5397
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Tomato Sauce	0.5 cup	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
Green Onion	2	0	0	0
red pepper	0.5	0.625	0.1377	0.0069
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
chicken stock	2 cups	172.8	16.944	5.76
pea	0.25 cup	10.29	1.8498	0.049
chicken bouillon cube	1	0	0	0