Dominican Rainbow Rice

1. Cut the vegetables into very small cubes.

2. Sauté all the ingredients (except for the rice) using the butter until the onions are semi-transparent. Add salt to taste.

3. Finally add the rice and combine all the ingredients. Fluff the rice using a fork. Dish up hot.

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Nutrient	Quantity
Total fats	27.6476 g
Protein	55.4273 g
Carbohydrates	504.7559 g
Energy	2502 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3743 g
Water	461.3362 g
Aspartic acid	5.2805 g
Calcium, Ca	399.4375 mg
Lutein + zeaxanthin	1470.4462 g
Fiber, total dietary	19.5999 g
Carotene, beta	396.3575 g
Niacin	29.438 mg
Vitamin A, RAE	42.72 g
Arginine	4.8847 g
Riboflavin	0.6689 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0203 g
Fatty acids, total saturated 20:1	0.0389 g
Glutamic acid	11.1287 g
Sodium, Na	93.9512 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0817 g
Total lipid (fat)	27.6476 g
Manganese, Mn	7.3244 mg
Fructose	6.6568 g
Proline	2.7061 g
Fatty acids, total saturated 16:0	3.3348 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6786 g
Sucrose	3.4824 g
Choline, total	83.8356 mg
Sugars, total	20.2686 g
Serine	2.8566 g
Fatty acids, total saturated 10:0	0.0044 g
Fatty acids, total saturated 18:0	1.0589 g
Fatty acids, total saturated 20:4 undifferentiated	0.0014 g
Vitamin B-6	1.6536 mg
Selenium, Se	85.4906 g
Ash	7.9289 g
Fatty acids, total saturated 18:1 undifferentiated	9.8214 g
Pantothenic acid	7.3303 mg
Phenylalanine	2.9359 g
Copper, Cu	2.1921 mg
Betaine	0.309 mg
Thiamin	4.1598 mg
Methionine	1.3086 g
Iron, Fe	26.6788 mg
Carbohydrate, by difference	504.7559 g
Phosphorus, P	1183.2438 mg
Folate, total	1433.0688 g
Tocopherol, gamma	0.2175 mg
Alanine	3.2288 g
Valine	3.22 g
Fatty acids, total saturated 18:2 undifferentiated	10.8974 g
Glycine	2.6239 g
Carotene, alpha	55.615 g
Glucose (dextrose)	9.9649 g
Fatty acids, total saturated 14:0	0.0841 g
Zinc, Zn	9.2783 mg
Isoleucine	2.3014 g
Fatty acids, total saturated 12:0	0.0014 g
Fatty acids, total polyunsaturated	11.2832 g
Fatty acids, total saturated 14:1	0.0029 g
Leucine	4.4842 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	885.55 IU
Folate, DFE	2298.8688 g
Tryptophan	0.7107 g
Vitamin C, total ascorbic acid	145.9866 mg
Phytosterols	37.41 mg
Folic acid	1237.65 g
Fatty acids, total polyunsaturated 16:1 c	0.0058 g
Fatty acids, total polyunsaturated 18:1 c	0.6032 g
Fatty acids, total saturated 20:0	0.0102 g
Starch	8.265 g
Tyrosine	1.8766 g
Vitamin K (phylloquinone)	13.0935 g
Fatty acids, total saturated	4.65 g
Histidine	1.3358 g
Fatty acids, total monounsaturated	9.9604 g
Threonine	2.0245 g
Folate, food	195.4188 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Fatty acids, total polyunsaturated 24:0	0.0044 g
Cryptoxanthin, beta	178.43 g
Vitamin E (alpha-tocopherol)	1.3169 mg
Magnesium, Mg	267.2188 mg
Lysine	2.0108 g
Potassium, K	1720.4625 mg
Cystine	1.0355 g
Fluoride, F	4.74 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Rice	3 cups	2025.75	443.7225	3.663
Onion	1	64	14.944	0.16
Corn	1 cup	124.7	27.115	1.9575
red pepper	1	1.25	0.2753	0.0138
green pepper	1	29.8	6.9136	0.2533
parsley leaf	1 teaspoon	0	0	0