Great Tasting Low Sodium Mexican Rice

1. In a stock pot heat oil till hot.

2. Add uncooked rice and saute until the rice looks clear (usually 2 - 3 minutes).

3. Add seasonings, chicken broth, diced tomatoes and mixed vegetables and turn heat up to high. Stir well and bring to a boil.

4. Turn heat to low. Cook covered for 20 minutes.

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Nutrient	Quantity
Total fats	16.4236 g
Protein	41.5628 g
Carbohydrates	217.9213 g
Energy	1169.717 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1351 g
Water	862.2124 g
Aspartic acid	1.991 g
Calcium, Ca	237.9537 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	322.7599 g
Fiber, total dietary	16.5471 g
Fatty acids, total saturated 22:0	0.0025 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	1667.3633 g
Niacin	23.4943 mg
Vitamin A, RAE	150.0309 g
Arginine	1.2471 g
Riboflavin	0.9909 mg
Tocopherol, beta	0.084 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0205 g
Fatty acids, total saturated 20:1	0.0407 g
Glutamic acid	4.7871 g
Sodium, Na	2510.5751 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2434 g
Total lipid (fat)	16.4236 g
Manganese, Mn	4.0079 mg
Fructose	6.3379 g
Proline	0.7679 g
Fatty acids, total saturated 16:0	2.0691 g
Fatty acids, total saturated 8:0	0.2995 g
Sucrose	0.3235 g
Choline, total	75.536 mg
Sugars, total	14.7911 g
Serine	0.8264 g
Fatty acids, total saturated 10:0	0.3362 g
Fatty acids, total saturated 18:0	0.5635 g
Fatty acids, total saturated 20:4 undifferentiated	0.0001 g
Vitamin B-6	1.3799 mg
Selenium, Se	42.9563 g
Ash	17.4594 g
Fatty acids, total saturated 18:1 undifferentiated	3.2649 g
Pantothenic acid	4.7118 mg
Phenylalanine	0.8463 g
Copper, Cu	1.2493 mg
Betaine	3.2029 mg
Thiamin	1.4217 mg
Methionine	0.3395 g
Iron, Fe	16.5321 mg
Carbohydrate, by difference	217.9213 g
Phosphorus, P	709.4941 mg
Folate, total	552.9806 g
Tocopherol, gamma	0.5496 mg
Lycopene	51039.2302 g
Alanine	0.9108 g
Cholesterol	3.78 mg
Valine	0.9115 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	1.897 g
Glycine	0.7165 g
Carotene, alpha	63.332 g
Glucose (dextrose)	6.7793 g
Fatty acids, total saturated 14:0	1.5381 g
Zinc, Zn	4.8539 mg
Isoleucine	0.6716 g
Tocopherol, delta	0.0041 mg
Fatty acids, total saturated 12:0	4.2651 g
Fatty acids, total polyunsaturated	2.0709 g
Tocotrienol, gamma	0.078 mg
Leucine	1.2303 g
Tocotrienol, alpha	0.1316 mg
Vitamin A, IU	2981.831 IU
Folate, DFE	855.2306 g
Tryptophan	0.1881 g
Vitamin C, total ascorbic acid	41.8613 mg
Phytosterols	14.453 mg
Folic acid	432.9 g
Galactose	0.0039 g
Fatty acids, total polyunsaturated 18:1 c	0.1071 g
Fatty acids, total saturated 20:0	0.0021 g
Fatty acids, total saturated 6:0	0.0185 g
Tyrosine	0.514 g
Vitamin B-12	0.756 g
Vitamin K (phylloquinone)	17.6231 g
Fatty acids, total saturated	9.1365 g
Histidine	0.3878 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	3.5833 g
Threonine	0.6148 g
Folate, food	120.0806 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Cryptoxanthin, beta	176.4692 g
Vitamin E (alpha-tocopherol)	7.3209 mg
Magnesium, Mg	188.7458 mg
Lysine	0.6312 g
Potassium, K	2778.8141 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.3222 g
Fluoride, F	128.2917 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Rice	1 cup	702	154.713	1.131
Garlic powder	0 teaspoon	3.8479	0.8455	0.0085
Onion powder	0 teaspoon	1.023	0.2374	0.0031
Paprika	0.5 teaspoon	3.243	0.6209	0.1482
Oregano	0 teaspoon	0.3312	0.0862	0.0054
Pepper	0 teaspoon	0.7216	0.1839	0.0094
Vegetable oil	2 teaspoons	78.1547	0	9.0667
chili powder	1 teaspoon	7.614	1.3419	0.3856
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
chicken broth	1.5 1/2	117.18	2.835	3.9312
vegetable	1 can	163.5082	37.0885	0.3988
no salt tomato	1 can	88.1559	19.5045	1.1019