Monterey Rice

1. Saute beef and drain.

2. Add onion and peppers, saute until softened.

3. Add paprika and garlic and saute for 30 seconds.

4. Add contents of cans, rice and corn.

5. Simmer 15 minutes.

6. Let stand 10 minutes.

7. Serve with grated cheese.

8. Can also be served in a flour tortilla as a burrito.

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Nutrient	Quantity
Total fats	20.9409 g
Protein	182.7188 g
Carbohydrates	239.2064 g
Energy	1815.0212 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9513 g
Water	1351.0907 g
Aspartic acid	8.8739 g
Calcium, Ca	511.092 mg
Lutein + zeaxanthin	3009.7296 g
Fiber, total dietary	57.5024 g
Fatty acids, total saturated 22:0	0.0032 g
Carotene, beta	3161.3495 g
Niacin	44.9075 mg
Vitamin A, RAE	301.1771 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	4.3597 g
Riboflavin	1.4953 mg
Tocopherol, beta	0.0461 mg
Fatty acids, total polyunsaturated 15:0	0.0513 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1191 g
Fatty acids, total saturated 20:1	0.0239 g
Glutamic acid	12.2165 g
Sodium, Na	1929 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3735 g
Total lipid (fat)	20.9409 g
Manganese, Mn	4.1405 mg
Fructose	9.4175 g
Proline	3.3302 g
Fatty acids, total saturated 16:0	4.5042 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8645 g
Sucrose	2.5985 g
Choline, total	568.2831 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	30.0913 g
Serine	3.8482 g
Fatty acids, total saturated 10:0	0.009 g
Fatty acids, total saturated 18:0	1.9651 g
Fatty acids, total saturated 20:4 undifferentiated	0.0286 g
Vitamin B-6	4.7884 mg
Selenium, Se	110.2803 g
Ash	26.3126 g
Fatty acids, total saturated 18:1 undifferentiated	5.6411 g
Pantothenic acid	7.4853 mg
Phenylalanine	3.8866 g
Copper, Cu	3.1632 mg
Betaine	35.4186 mg
Thiamin	3.3335 mg
Methionine	1.0844 g
Iron, Fe	27.3103 mg
Carbohydrate, by difference	239.2064 g
Phosphorus, P	2311.7321 mg
Folate, total	1492.658 g
Tocopherol, gamma	0.7263 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Lycopene	5747.7811 g
Alanine	3.2445 g
Cholesterol	249.3339 mg
Valine	3.7315 g
Fatty acids, total saturated 18:2 undifferentiated	2.834 g
Glycine	2.8096 g
Carotene, alpha	320.5722 g
Glucose (dextrose)	11.8401 g
Fatty acids, total saturated 14:0	0.3404 g
Zinc, Zn	28.7383 mg
Isoleucine	3.0986 g
Tocopherol, delta	0.017 mg
Fatty acids, total saturated 12:0	0.0105 g
Fatty acids, total polyunsaturated	3.8455 g
Fatty acids, total saturated 14:1	0.0573 g
Tocotrienol, gamma	0.0061 mg
Leucine	5.7305 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Tocotrienol, alpha	0.3349 mg
Vitamin A, IU	6084.4619 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	1492.658 g
Tryptophan	0.8315 g
Vitamin C, total ascorbic acid	169.3974 mg
Phytosterols	57.4472 mg
Fatty acids, total polyunsaturated 16:1 c	0.0058 g
Galactose	0.0129 g
Fatty acids, total polyunsaturated 18:1 c	4.425 g
Fatty acids, total saturated 20:0	0.027 g
Starch	8.265 g
Tyrosine	2.0396 g
Vitamin B-12	6.0618 g
Vitamin K (phylloquinone)	55.428 g
Fatty acids, total saturated	7.0359 g
Histidine	1.959 g
Fatty acids, total monounsaturated	6.0975 g
Threonine	3.006 g
Folate, food	1492.658 g
Fatty acids, total polyunsaturated 17:0	0.1193 g
Fatty acids, total polyunsaturated 24:0	0.0044 g
Cryptoxanthin, beta	597.828 g
Vitamin E (alpha-tocopherol)	5.4704 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	727.3049 mg
Lysine	4.7284 g
Potassium, K	7608.0271 mg
Cystine	0.7812 g
Fluoride, F	135.4779 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	44	10.274	0.11
Paprika	1 tablespoon	19.176	3.6713	0.8765
Tomato	1 can	40.2099	8.6898	0.4468
Corn	1 cup	124.7	27.115	1.9575
Garlic Clove	1	4.47	0.9918	0.015
green pepper	1	29.8	6.9136	0.2533
beef broth	1 can	30.45	0.174	0.957
beef	1	530.4012	0	12.1947
black bean	1 can	991.8141	181.3769	4.1301
tomato green chilies	1 can	0	0	0
sharp cheddar cheese	1 cup	0	0	0
cooking brown rice	1 cup	0	0	0