Mexican Brown Rice &Amp; Lentils

1. Combine all ingredients, including canned tomato liquid, in stockpot.

2. Bring to boil.

3. Redcue heat to medium and cover.

4. Simmer 55 to 60 minutes or until liquid is absorbed and rice is tender, stirring occasionally.

5. Serve with cilantro sprinkled on top.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	8.5847 g
Protein	33.4614 g
Carbohydrates	121.3203 g
Energy	662.583 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1321 g
Water	969.2327 g
Aspartic acid	2.4436 g
Calcium, Ca	184.862 mg
Lutein + zeaxanthin	96.8702 g
Fiber, total dietary	10.7619 g
Fatty acids, total saturated 22:0	0.0022 g
Fatty acids, total trans-polyenoic 13:0	0.0011 g
Carotene, beta	1773.0761 g
Niacin	15.8786 mg
Vitamin A, RAE	168.1365 g
Fatty acids, total trans-polyenoic	0.0009 g
Arginine	1.2814 g
Riboflavin	0.5322 mg
Tocopherol, beta	0.0467 mg
Fatty acids, total polyunsaturated 15:0	0.0018 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0506 g
Fatty acids, total saturated 20:1	0.048 g
Glutamic acid	4.1096 g
Stigmasterol	0.12 mg
Sodium, Na	2076.2805 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2 g
Total lipid (fat)	8.5847 g
Manganese, Mn	4.2974 mg
Fructose	2.1087 g
Proline	0.7489 g
Fatty acids, total saturated 16:0	1.3792 g
Fatty acids, total saturated 8:0	0.0018 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8945 g
Sucrose	2.1263 g
Choline, total	85.0151 mg
Sugars, total	19.2528 g
Serine	0.8886 g
Fatty acids, total saturated 10:0	0.0169 g
Fatty acids, total saturated 18:0	0.2922 g
Vitamin B-6	1.1571 mg
Selenium, Se	26.1698 g
Ash	10.3016 g
Tocotrienol, delta	0.0555 mg
Fatty acids, total saturated 18:1 undifferentiated	2.9002 g
Pantothenic acid	3.1448 mg
Phenylalanine	0.8557 g
Beta-sitosterol	0.08 mg
Copper, Cu	1.251 mg
Betaine	0.2594 mg
Thiamin	0.9585 mg
Methionine	0.2817 g
Iron, Fe	9.4861 mg
Carbohydrate, by difference	121.3203 g
Phosphorus, P	753.3949 mg
Folate, total	167.4304 g
Tocopherol, gamma	0.3139 mg
Lycopene	0.8505 g
Alanine	0.8439 g
Cholesterol	3.05 mg
Valine	0.8753 g
Fatty acids, total saturated 18:2 undifferentiated	2.2941 g
Glycine	0.7501 g
Carotene, alpha	296.5798 g
Glucose (dextrose)	3.0417 g
Fatty acids, total saturated 14:0	0.0607 g
Zinc, Zn	4.5378 mg
Isoleucine	0.6769 g
Fatty acids, total saturated 12:0	0.0086 g
Fatty acids, total polyunsaturated	2.4566 g
Tocotrienol, gamma	1.3549 mg
Leucine	1.273 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0009 g
Tocotrienol, alpha	0.5926 mg
Vitamin A, IU	3374.5562 IU
Folate, DFE	167.4304 g
Tryptophan	0.1415 g
Vitamin C, total ascorbic acid	88.4763 mg
Phytosterols	28.3903 mg
Fatty acids, total polyunsaturated 16:1 c	0.0037 g
Fatty acids, total polyunsaturated 18:1 c	1.0873 g
Fatty acids, total saturated 20:0	0.0161 g
Tocotrienol, beta	0.0832 mg
Fatty acids, total saturated 6:0	0.0005 g
Starch	67.0718 g
Tyrosine	0.555 g
Vitamin B-12	0.61 g
Vitamin K (phylloquinone)	45.4431 g
Fatty acids, total saturated	1.8307 g
Histidine	0.4617 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0006 g
Fatty acids, total monounsaturated	3.1786 g
Threonine	0.6452 g
Folate, food	167.4304 g
Fatty acids, total polyunsaturated 17:0	0.0006 g
Fatty acids, total polyunsaturated 24:0	0.0157 g
Cryptoxanthin, beta	163.492 g
Vitamin E (alpha-tocopherol)	3.4577 mg
Fatty acids, total trans	0.0009 g
Magnesium, Mg	207.562 mg
Lysine	1.0203 g
Potassium, K	1927.8832 mg
Cystine	0.4025 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown rice	0.5 cup	339.475	70.5312	2.96
Onion	1	60	14.01	0.15
Tomato	1 can	62.069	13.7631	0.5397
Water	1 cup	0	0	0
cilantro	0.25 cup	0.92	0.1468	0.0208
chili powder	1.5 1/2	11.421	2.0129	0.5783
cumin	1.5 1/2	11.8125	1.3936	0.7015
cayenne pepper	0 teaspoon	0.7155	0.1274	0.0389
chicken broth	1 can	94.55	2.2875	3.172
lentil	1 cup	81.62	17.0478	0.4235