Mexican Rice And Vegetables

1. Heat oil in medium skillet.

2. Add bell pepper and onion; cook until tender.

3. Add rice: cook for 3 minutes.

4. Add broth, chiles and tomato; bring to gentle boil.

5. Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed.

6. Fluff rice.

7. Season with salt and pepper.

8. Sprinkle with cheese.

9. Serve.

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Nutrient	Quantity
Total fats	39.8558 g
Protein	39.3746 g
Carbohydrates	187.657 g
Energy	1264.0814 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.6823 g
Water	1147.1484 g
Aspartic acid	1.7885 g
Calcium, Ca	116.85 mg
Lutein + zeaxanthin	227.06 g
Fiber, total dietary	23.6534 g
Fatty acids, total saturated 22:0	0.0924 g
Carotene, beta	817.98 g
Niacin	25.008 mg
Vitamin A, RAE	82 g
Fatty acids, total trans-polyenoic	0.104 g
Arginine	1.2666 g
Riboflavin	0.4916 mg
Tocopherol, beta	0.095 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	2.6176 g
Fatty acids, total saturated 20:1	0.4395 g
Glutamic acid	4.0721 g
Stigmasterol	0.84 mg
Sodium, Na	4717.4776 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3715 g
Total lipid (fat)	39.8558 g
Manganese, Mn	6.5967 mg
Fructose	3.5254 g
Proline	0.7538 g
Fatty acids, total saturated 16:0	3.2976 g
Fatty acids, total saturated 8:0	0.0037 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	7.0082 g
Sucrose	2.013 g
Choline, total	104.281 mg
Fatty acids, total polyunsaturated 18:1 t	0.0084 g
Sugars, total	23.1456 g
Serine	0.8514 g
Fatty acids, total saturated 10:0	0.0314 g
Fatty acids, total saturated 18:0	1.011 g
Vitamin B-6	1.336 mg
Selenium, Se	43.905 g
Ash	17.5717 g
Tocotrienol, delta	0.1138 mg
Fatty acids, total saturated 18:1 undifferentiated	21.254 g
Pantothenic acid	2.51 mg
Phenylalanine	0.848 g
Beta-sitosterol	115.64 mg
Copper, Cu	1.2013 mg
Betaine	0.262 mg
Thiamin	1.1444 mg
Methionine	0.352 g
Iron, Fe	6.3448 mg
Carbohydrate, by difference	187.657 g
Phosphorus, P	954.8233 mg
Folate, total	155.25 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1022 g
Tocopherol, gamma	8.2251 mg
Lycopene	4682.86 g
Alanine	0.9503 g
Cholesterol	5.04 mg
Valine	0.9395 g
Fatty acids, total saturated 18:2 undifferentiated	8.4106 g
Glycine	0.8021 g
Carotene, alpha	183.82 g
Glucose (dextrose)	3.851 g
Fatty acids, total saturated 14:0	0.0878 g
Zinc, Zn	5.4773 mg
Isoleucine	0.6869 g
Tocopherol, delta	0.2772 mg
Fatty acids, total saturated 12:0	0.0093 g
Fatty acids, total polyunsaturated	11.1451 g
Tocotrienol, gamma	2.479 mg
Leucine	1.3161 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.8726 mg
Vitamin A, IU	1634.42 IU
Folate, DFE	155.25 g
Tryptophan	0.2183 g
Vitamin C, total ascorbic acid	105.7244 mg
Phytosterols	24.74 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Fatty acids, total polyunsaturated 18:1 c	19.202 g
Fatty acids, total saturated 20:0	0.2098 g
Tocotrienol, beta	0.1665 mg
Campesterol	67.48 mg
Starch	134.1435 g
Tyrosine	0.6019 g
Vitamin B-12	1.008 g
Vitamin K (phylloquinone)	35.772 g
Fatty acids, total saturated	4.8285 g
Histidine	0.4234 g
Fatty acids, total monounsaturated	22.1186 g
Threonine	0.6284 g
Folate, food	155.25 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Vitamin E (alpha-tocopherol)	7.048 mg
Fatty acids, total trans	0.1124 g
Fatty acids, total trans-monoenoic	0.0084 g
Magnesium, Mg	256.4067 mg
Lysine	0.6706 g
Potassium, K	1972.1533 mg
Cystine	0.2102 g
Fluoride, F	5.066 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	1 cup	678.95	141.0625	5.92
Onion	0.5 cup	32	7.472	0.08
Cheddar cheese	0.33 cup	0	0	0
Tomato	1	32.76	7.0798	0.364
Green Chilies	1 can	97.1514	24	0
green bell pepper	0.66 cup	19.46	4.2627	0.2502
canola oil	2 tablespoons	247.52	0	28
chicken broth	2 cups	156.24	3.78	5.2416