Restaurant Spanish Rice

1. Saute onion in oil until translucent.

2. Add rice and saute a few more minutes.

3. Add remaining ingredients and bring to a boil.

4. Stir, cover and reduce heat to simmer.

5. Simmer for twenty minutes without removing lid.

6. Fluff with a fork and serve with chopped green onions on top.

7. Note: The mild enchilada sauce adds flavor without adding spiciness. If using hot enchilada sauce, I would cut the amount in half at least.

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Nutrient	Quantity
Total fats	12.9 g
Protein	16.7215 g
Carbohydrates	154.842 g
Energy	803.23 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1148 g
Water	619.4332 g
Aspartic acid	1.53 g
Calcium, Ca	103.495 mg
Lutein + zeaxanthin	3.2 g
Fiber, total dietary	9.505 g
Fatty acids, total saturated 22:0	0.0058 g
Carotene, beta	0.8 g
Niacin	12.4029 mg
Vitamin A, RAE	0.15 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	1.3289 g
Riboflavin	0.2229 mg
Tocopherol, beta	0.0789 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0592 g
Fatty acids, total saturated 20:1	0.0377 g
Glutamic acid	3.3983 g
Sodium, Na	545.92 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0711 g
Total lipid (fat)	12.9 g
Manganese, Mn	5.454 mg
Fructose	1.032 g
Proline	0.7384 g
Fatty acids, total saturated 16:0	1.6008 g
Fatty acids, total saturated 8:0	0.0037 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	2.013 g
Choline, total	44.6685 mg
Sugars, total	8.615 g
Serine	0.8257 g
Fatty acids, total saturated 10:0	0.0314 g
Fatty acids, total saturated 18:0	0.2957 g
Vitamin B-6	0.9858 mg
Selenium, Se	32.035 g
Ash	4.8403 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	6.0345 g
Pantothenic acid	2.1033 mg
Phenylalanine	0.8257 g
Copper, Cu	0.704 mg
Betaine	0.0845 mg
Thiamin	1.1017 mg
Methionine	0.3622 g
Iron, Fe	3.0652 mg
Carbohydrate, by difference	154.842 g
Phosphorus, P	636.15 mg
Folate, total	62.65 g
Tocopherol, gamma	0.3889 mg
Alanine	0.92 g
Valine	0.9286 g
Fatty acids, total saturated 18:2 undifferentiated	3.2732 g
Glycine	0.8044 g
Glucose (dextrose)	1.576 g
Fatty acids, total saturated 14:0	0.0406 g
Zinc, Zn	4.3085 mg
Isoleucine	0.6711 g
Fatty acids, total saturated 12:0	0.0093 g
Fatty acids, total polyunsaturated	3.3891 g
Tocotrienol, gamma	2.479 mg
Fatty acids, total polyunsaturated 17:1	0.0056 g
Leucine	1.3036 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.846 mg
Vitamin A, IU	405.15 IU
Folate, DFE	62.65 g
Tryptophan	0.2176 g
Vitamin C, total ascorbic acid	7.12 mg
Phytosterols	21.945 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Fatty acids, total polyunsaturated 18:1 c	1.9221 g
Fatty acids, total saturated 20:0	0.0464 g
Tocotrienol, beta	0.1665 mg
Starch	134.1435 g
Tyrosine	0.5998 g
Vitamin K (phylloquinone)	4.139 g
Fatty acids, total saturated	2.0845 g
Histidine	0.4111 g
Fatty acids, total monounsaturated	6.1498 g
Threonine	0.5922 g
Folate, food	62.65 g
Fatty acids, total polyunsaturated 17:0	0.001 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Vitamin E (alpha-tocopherol)	1.7718 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	236.88 mg
Lysine	0.6204 g
Potassium, K	600.045 mg
Cystine	0.1988 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 teaspoon	28.5	1.3095	2.4
Rice	1 cup	678.95	141.0625	5.92
Olive oil	1 teaspoon	39.78	0	4.5
Carrot	1 tablespoon	0	0	0
Onion	0.5	32	7.472	0.08
Water	2 cups	0	0	0
Green Onion	1	0	0	0
kosher salt	0.5 teaspoon	0	0	0
chicken bouillon cube	1	0	0	0
enchilada sauce	0.25 cup	24	4.998	0