Green Pepper Brown Rice

1. In a saucepan over medium heat, melt butter; add green pepper and scallion and saute for about 5 minutes.

2. Add broth and black pepper to saucepan; bring to a boil.

3. Stir in the rice; reduce heat and cover and simmer for 5 minutes.

4. Uncover, fluff w/ fork. Add salt, if needed.

5. Serve.

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Nutrient	Quantity
Total fats	17.2154 g
Protein	52.3015 g
Carbohydrates	307.866 g
Energy	1593.7132 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1803 g
Water	760.3101 g
Aspartic acid	3.2531 g
Calcium, Ca	261.7772 mg
Lutein + zeaxanthin	2277.0905 g
Fiber, total dietary	21.0915 g
Carotene, beta	1197.9325 g
Niacin	35.8112 mg
Vitamin A, RAE	108.4952 g
Fatty acids, total trans-polyenoic	0.0037 g
Arginine	2.5595 g
Riboflavin	0.7604 mg
Tocopherol, beta	0.148 mg
Fatty acids, total polyunsaturated 15:0	0.0074 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1193 g
Fatty acids, total saturated 20:1	0.0848 g
Glutamic acid	6.9069 g
Sodium, Na	3341.565 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2798 g
Total lipid (fat)	17.2154 g
Manganese, Mn	11.8816 mg
Fructose	0.0013 g
Proline	1.6726 g
Fatty acids, total saturated 16:0	2.8086 g
Fatty acids, total saturated 8:0	0.008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.5779 g
Sucrose	2.4421 g
Choline, total	133.165 mg
Sugars, total	8.6792 g
Serine	1.7331 g
Fatty acids, total saturated 10:0	0.0632 g
Fatty acids, total saturated 18:0	0.4839 g
Vitamin B-6	2.1806 mg
Selenium, Se	75.4842 g
Ash	16.059 g
Tocotrienol, delta	0.222 mg
Fatty acids, total saturated 18:1 undifferentiated	5.6417 g
Pantothenic acid	4.4096 mg
Phenylalanine	1.6737 g
Copper, Cu	1.741 mg
Betaine	0.0512 mg
Thiamin	2.1587 mg
Methionine	0.7177 g
Iron, Fe	11.4966 mg
Carbohydrate, by difference	307.866 g
Phosphorus, P	1510.0885 mg
Folate, total	305.9877 g
Tocopherol, gamma	0.7407 mg
Lycopene	0.115 g
Alanine	1.9263 g
Cholesterol	4.41 mg
Valine	1.9397 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	4.816 g
Glycine	1.6733 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.1134 g
Zinc, Zn	9.7097 mg
Isoleucine	1.4378 g
Fatty acids, total saturated 12:0	0.019 g
Fatty acids, total polyunsaturated	5.0441 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	4.958 mg
Leucine	2.7167 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0037 g
Tocotrienol, alpha	1.6329 mg
Vitamin A, IU	2172.5552 IU
Folate, DFE	305.9877 g
Tryptophan	0.4299 g
Vitamin C, total ascorbic acid	86.074 mg
Phytosterols	0.529 mg
Fatty acids, total polyunsaturated 16:1 c	0.0148 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	3.848 g
Fatty acids, total saturated 20:0	0.0555 g
Tocotrienol, beta	0.333 mg
Fatty acids, total saturated 6:0	0.0001 g
Starch	268.287 g
Tyrosine	1.2346 g
Vitamin B-12	0.882 g
Vitamin K (phylloquinone)	417.2123 g
Fatty acids, total saturated	3.6674 g
Histidine	0.8352 g
Fatty acids, total monounsaturated	6.0546 g
Threonine	1.2629 g
Folate, food	305.9877 g
Fatty acids, total polyunsaturated 24:0	0.0629 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	3.3725 mg
Fatty acids, total trans	0.0037 g
Magnesium, Mg	485.3132 mg
Lysine	1.3572 g
Potassium, K	2403.4417 mg
Cystine	0.3775 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	1 tablespoon	0	0	0
Brown rice	2 cups	1357.9	282.125	11.84
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	1	4.47	0.9918	0.015
green bell pepper	1 cup	29.19	6.394	0.3753
chicken broth	1.75 cups	136.71	3.3075	4.5864
scallion	2	64	14.68	0.38