Spanish Rice (Vegetarian Passport Cookbook By Linda Woolven)

1. Sautee rice, onions, garlic, and jalapeno in oil until rice is toasted. Add all remaining ingredients except for lemon juice, cook until rice is tender. When rice is tender, stir in 2 tbsp lemon juice and serve.

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Nutrient	Quantity
Total fats	49.998 g
Protein	47.5552 g
Carbohydrates	328.5644 g
Energy	1924.4582 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1971 g
Water	1469.5779 g
Aspartic acid	4.5903 g
Calcium, Ca	317.956 mg
Lutein + zeaxanthin	1470.9534 g
Fiber, total dietary	33.1784 g
Fatty acids, total saturated 22:0	0.037 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	9562.3067 g
Niacin	25.8085 mg
Vitamin A, RAE	953.818 g
Arginine	2.8029 g
Riboflavin	0.9285 mg
Tocopherol, beta	0.0741 mg
Fatty acids, total polyunsaturated 15:0	0.0027 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0369 g
Fatty acids, total saturated 20:1	0.0847 g
Glutamic acid	12.0219 g
Sodium, Na	4941.151 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5508 g
Total lipid (fat)	49.998 g
Manganese, Mn	13.1246 mg
Fructose	8.6519 g
Proline	2.6921 g
Fatty acids, total saturated 16:0	6.4021 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0607 g
Sucrose	2.5541 g
Choline, total	146.0232 mg
Sugars, total	38.3832 g
Serine	1.893 g
Fatty acids, total saturated 10:0	0.007 g
Fatty acids, total saturated 18:0	1.7081 g
Vitamin B-6	3.3408 mg
Selenium, Se	26.1138 g
Ash	27.9916 g
Fatty acids, total saturated 18:1 undifferentiated	25.6628 g
Pantothenic acid	7.1534 mg
Phenylalanine	2.0065 g
Copper, Cu	2.1073 mg
Betaine	0.6145 mg
Thiamin	1.9384 mg
Methionine	0.6674 g
Iron, Fe	15.2628 mg
Carbohydrate, by difference	328.5644 g
Phosphorus, P	1293.5173 mg
Folate, total	259.4821 g
Tocopherol, gamma	0.4083 mg
Fatty acids, total saturated 4:0	0.0002 g
Lycopene	22228.002 g
Alanine	2.5153 g
Cholesterol	9.225 mg
Valine	2.1825 g
Fatty acids, total saturated 18:2 undifferentiated	10.5251 g
Glycine	3.1237 g
Carotene, alpha	3669.5313 g
Glucose (dextrose)	9.8291 g
Fatty acids, total saturated 14:0	0.1359 g
Zinc, Zn	13.1268 mg
Isoleucine	1.5874 g
Tocopherol, delta	0.0035 mg
Fatty acids, total saturated 12:0	0.0106 g
Fatty acids, total polyunsaturated	11.7222 g
Fatty acids, total saturated 14:1	0.0006 g
Tocotrienol, gamma	0.078 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	2.9272 g
Tocotrienol, alpha	0.2246 mg
Vitamin A, IU	19144.4435 IU
Folate, DFE	259.4821 g
Tryptophan	0.4593 g
Vitamin C, total ascorbic acid	354.5411 mg
Phytosterols	114.1735 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Galactose	0.3094 g
Fatty acids, total polyunsaturated 18:1 c	0.1173 g
Fatty acids, total saturated 20:0	0.114 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	1.1966 g
Vitamin K (phylloquinone)	79.2799 g
Fatty acids, total saturated	8.747 g
Histidine	0.9311 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	26.4253 g
Threonine	1.3916 g
Folate, food	259.4821 g
Fatty acids, total polyunsaturated 17:0	0.0064 g
Cryptoxanthin, beta	184.1752 g
Vitamin E (alpha-tocopherol)	9.5968 mg
Magnesium, Mg	396.1976 mg
Lysine	1.8982 g
Potassium, K	3615.6625 mg
Cystine	0.4555 g
Fluoride, F	24.727 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	2 tablespoons	238.68	0	27
Brown rice	1.5 cups	860.31	181.2576	6.5886
Onion	2	88	20.548	0.22
Paprika	0.5 teaspoon	3.243	0.6209	0.1482
Celery	1 stalk	10.24	1.9008	0.1088
Tomato juice	1 cup	41.31	8.5779	0.7047
Garlic Clove	6	26.82	5.9508	0.09
chili powder	1 teaspoon	7.614	1.3419	0.3856
red pepper	1	1.25	0.2753	0.0138
jalapeno pepper	1	1.6312	0.3656	0.0208
green pepper	1	29.8	6.9136	0.2533
rom tomato	4	0	0	0
vegetable broth	3.75 cups	608.85	98.7075	14.391
oregano leaf	3.5 teaspoons	0	0	0