Paula'S Mexican Rice

1. Sauté onion, butter,celery.

2. Add all other ingredients (except cheese); bring to boil, reduce, cover and cook until liquid is absorbed about 20 minutes.

3. Transfer to serving dish and add cheese.

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Nutrient	Quantity
Total fats	46.4113 g
Protein	42.1769 g
Carbohydrates	132.8287 g
Energy	1112.772 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4396 g
Water	435.4486 g
Aspartic acid	3.2273 g
Calcium, Ca	828.2087 mg
Lutein + zeaxanthin	90.2915 g
Fiber, total dietary	8.7838 g
Fatty acids, total saturated 22:0	0.0015 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	583.3943 g
Niacin	11.2677 mg
Vitamin A, RAE	313.8597 g
Fatty acids, total trans-polyenoic	0.0014 g
Arginine	2.0597 g
Riboflavin	0.7496 mg
Tocopherol, beta	0.062 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0584 g
Fatty acids, total saturated 20:1	0.0213 g
Glutamic acid	9.7846 g
Sodium, Na	1694.2932 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1191 g
Total lipid (fat)	46.4113 g
Manganese, Mn	4.2965 mg
Fructose	1.6282 g
Proline	3.4433 g
Fatty acids, total saturated 16:0	13.3117 g
Fatty acids, total saturated 8:0	0.3362 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.3417 g
Sucrose	11.171 g
Choline, total	61.0027 mg
Sugars, total	16.2206 g
Serine	2.1651 g
Fatty acids, total saturated 10:0	0.8355 g
Fatty acids, total saturated 18:0	4.5656 g
Vitamin B-6	1.1051 mg
Selenium, Se	44.5718 g
Ash	10.0389 g
Vitamin D	28.35 IU
Tocotrienol, delta	0.0832 mg
Fatty acids, total saturated 18:1 undifferentiated	11.5254 g
Pantothenic acid	4.068 mg
Phenylalanine	2.1261 g
Copper, Cu	0.6648 mg
Betaine	0.2082 mg
Thiamin	0.9252 mg
Retinol	259.2283 g
Methionine	1.0732 g
Iron, Fe	3.9635 mg
Carbohydrate, by difference	132.8287 g
Phosphorus, P	1044.654 mg
Folate, total	116.4902 g
Tocopherol, gamma	0.3557 mg
Fatty acids, total saturated 4:0	0.8883 g
Lycopene	0.567 g
Alanine	1.5995 g
Cholesterol	101.25 mg
Valine	2.8414 g
Fatty acids, total saturated 18:2 undifferentiated	3.368 g
Glycine	1.2006 g
Carotene, alpha	56.4583 g
Glucose (dextrose)	2.3258 g
Fatty acids, total saturated 14:0	4.496 g
Zinc, Zn	7.1729 mg
Isoleucine	2.0531 g
Fatty acids, total saturated 12:0	0.6721 g
Fatty acids, total polyunsaturated	3.8087 g
Tocotrienol, gamma	1.9362 mg
Leucine	3.623 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0014 g
Tocotrienol, alpha	0.7407 mg
Vitamin A, IU	1908.3958 IU
Folate, DFE	116.4902 g
Tryptophan	0.6004 g
Vitamin C, total ascorbic acid	9.3908 mg
Phytosterols	20.97 mg
Fatty acids, total polyunsaturated 16:1 c	0.0056 g
Galactose	0.1212 g
Fatty acids, total polyunsaturated 18:1 c	1.5257 g
Fatty acids, total saturated 20:0	0.0223 g
Tocotrienol, beta	0.1249 mg
Fatty acids, total saturated 6:0	0.4878 g
Starch	100.6076 g
Tyrosine	2.2218 g
Vitamin B-12	1.647 g
Vitamin K (phylloquinone)	14.8497 g
Fatty acids, total saturated	26.4987 g
Histidine	1.3531 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	13.1255 g
Threonine	1.536 g
Folate, food	116.4902 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Vitamin D (D2 + D3)	0.675 g
Fatty acids, total polyunsaturated 24:0	0.0236 g
Cryptoxanthin, beta	94.315 g
Vitamin D3 (cholecalciferol)	0.675 g
Vitamin E (alpha-tocopherol)	2.3273 mg
Fatty acids, total trans	0.0014 g
Magnesium, Mg	223.7358 mg
Lysine	3.0086 g
Potassium, K	1036.1837 mg
Cystine	0.3059 g
Fluoride, F	2.22 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Salt	0.5 teaspoon	0	0	0
Butter	1 teaspoon	28.5	1.3095	2.4
Rice	0.75 cup	509.2125	105.7969	4.44
Onion	1	44	10.274	0.11
Celery	0.25 cup	4.04	0.7499	0.0429
Cheese	1 cup	476.55	3.159	38.799
Worcestershire sauce	0.5 teaspoon	2.21	0.5514	0
Water	1 cup	0	0	0
chili powder	1 teaspoon	7.614	1.3419	0.3856
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
rotel tomato	1 can	0	0	0