So Simple Mexican Rice

1. Heat the oil and butter in a pan on medium heat.

2. Add the rice and stir until all the grains are coated with the oil/butter mixture and lightly toasted.

3. Add water and tomato bouillon.

4. Stir to combine throughly.

5. Allow to come to a boil.

6. Reduce heat to low and cover. NO PEEKING!

7. Simmer for 15-20 minutes or until all water is absorbed.

8. Allow rice to rest for 5 minutes after cooking.

9. Fluff with a fork and serve!

10. Garnish with parsley if desired.

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Nutrient	Quantity
Total fats	26.75 g
Protein	16.7334 g
Carbohydrates	145.2315 g
Energy	883.05 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1139 g
Water	499.5182 g
Aspartic acid	1.6338 g
Calcium, Ca	132.294 mg
Lutein + zeaxanthin	211.318 g
Fiber, total dietary	8.1804 g
Carotene, beta	192.052 g
Niacin	12.9526 mg
Vitamin A, RAE	16.448 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	1.5145 g
Riboflavin	0.256 mg
Tocopherol, beta	0.074 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	0.0304 g
Glutamic acid	3.5986 g
Sodium, Na	31.958 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0293 g
Total lipid (fat)	26.75 g
Manganese, Mn	5.5027 mg
Proline	0.8183 g
Fatty acids, total saturated 16:0	2.5996 g
Fatty acids, total saturated 8:0	0.4525 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	1.221 g
Choline, total	40.2886 mg
Sugars, total	1.2533 g
Serine	0.9112 g
Fatty acids, total saturated 10:0	0.5346 g
Fatty acids, total saturated 18:0	0.7888 g
Vitamin B-6	0.9081 mg
Selenium, Se	31.6388 g
Ash	3.4039 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	6.168 g
Pantothenic acid	2.0895 mg
Phenylalanine	0.9056 g
Copper, Cu	0.8403 mg
Thiamin	1.1965 mg
Methionine	0.421 g
Iron, Fe	2.9986 mg
Carbohydrate, by difference	145.2315 g
Phosphorus, P	690.354 mg
Folate, total	63.026 g
Tocopherol, gamma	0.3716 mg
Alanine	1.0036 g
Valine	1.0178 g
Fatty acids, total saturated 18:2 undifferentiated	5.1109 g
Glycine	0.9119 g
Fatty acids, total saturated 14:0	2.2801 g
Zinc, Zn	4.6772 mg
Isoleucine	0.741 g
Fatty acids, total saturated 12:0	6.4013 g
Fatty acids, total polyunsaturated	5.2282 g
Tocotrienol, gamma	2.479 mg
Leucine	1.4278 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.814 mg
Vitamin A, IU	330.162 IU
Folate, DFE	63.026 g
Tryptophan	0.2471 g
Vitamin C, total ascorbic acid	5.054 mg
Phytosterols	13.11 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	0.0278 g
Tocotrienol, beta	0.1665 mg
Fatty acids, total saturated 6:0	0.0272 g
Starch	134.1435 g
Tyrosine	0.6663 g
Vitamin K (phylloquinone)	66.7892 g
Fatty acids, total saturated	13.1907 g
Histidine	0.4546 g
Fatty acids, total monounsaturated	6.2305 g
Threonine	0.6538 g
Folate, food	63.026 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Vitamin E (alpha-tocopherol)	1.6567 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	240.38 mg
Lysine	0.6532 g
Potassium, K	545.652 mg
Cystine	0.2321 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 tablespoon	85.5	3.9285	7.2
Rice	1 cup	678.95	141.0625	5.92
Parsley	1 tablespoon	1.368	0.2405	0.03
Water	2 cups	0	0	0
Vegetable oil	1 tablespoon	117.232	0	13.6
tomato bouillon	1 tablespoon	0	0	0