Spanish Rice With Shrimp

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes.

2. Add tomato, pepper, and celery; sauté 6 minutes.

3. Stir in water, rice, and salt, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

4. Add shrimp; cook 4 minutes or until shrimp are done.

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Nutrient	Quantity
Total fats	17.6842 g
Protein	107.8015 g
Carbohydrates	172.729 g
Energy	1290.1342 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1851 g
Water	1174.9435 g
Aspartic acid	1.6167 g
Calcium, Ca	507.369 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0181 g
Lutein + zeaxanthin	150.275 g
Fiber, total dietary	8.422 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0091 g
Fatty acids, total saturated 22:0	0.031 g
Carotene, beta	138.25 g
Niacin	9.0159 mg
Vitamin A, RAE	19.45 g
Fatty acids, total trans-polyenoic	0.0045 g
Arginine	1.3607 g
Riboflavin	0.2109 mg
Fatty acids, total trans-polyenoic 22:4	0.0045 g
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0091 g
Fatty acids, total saturated 20:1	0.0511 g
Glutamic acid	3.2081 g
Sodium, Na	1158.1179 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1872 g
Total lipid (fat)	17.6842 g
Manganese, Mn	2.5211 mg
Fructose	2.2878 g
Proline	0.6972 g
Fatty acids, total saturated 16:0	2.1665 g
Fatty acids, total polyunsaturated 16:1 t	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1405 g
Sucrose	1.7724 g
Choline, total	25.003 mg
Fatty acids, total polyunsaturated 18:1 t	0.0091 g
Sugars, total	7.7427 g
Serine	0.7892 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.4662 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	0.7737 mg
Selenium, Se	30.206 g
Ash	9.9414 g
Fatty acids, total saturated 18:1 undifferentiated	10.2259 g
Pantothenic acid	2.3495 mg
Phenylalanine	0.7965 g
Copper, Cu	2.3107 mg
Betaine	0.224 mg
Thiamin	1.1757 mg
Methionine	0.3336 g
Iron, Fe	12.7941 mg
Carbohydrate, by difference	172.729 g
Phosphorus, P	1265.8755 mg
Folate, total	551.17 g
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.136 g
Alanine	0.8588 g
Cholesterol	729.8683 mg
Valine	0.9112 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0091 g
Fatty acids, total saturated 18:2 undifferentiated	2.009 g
Glycine	0.6999 g
Glucose (dextrose)	3.391 g
Fatty acids, total saturated 14:0	0.023 g
Zinc, Zn	8.6235 mg
Isoleucine	0.6478 g
Fatty acids, total polyunsaturated	2.7318 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	1.2171 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0045 g
Tocotrienol, alpha	0.069 mg
Vitamin A, IU	405.625 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0091 g
Folate, DFE	839.77 g
Tryptophan	0.1984 g
Vitamin C, total ascorbic acid	62.8155 mg
Phytosterols	56.865 mg
Folic acid	412.55 g
Fatty acids, total polyunsaturated 16:1 c	0.0091 g
Galactose	0.2424 g
Fatty acids, total polyunsaturated 18:1 c	0.1632 g
Fatty acids, total saturated 20:0	0.065 g
Tyrosine	0.4929 g
Vitamin K (phylloquinone)	23.8505 g
Fatty acids, total saturated	2.7876 g
Histidine	0.3656 g
Fatty acids, total monounsaturated	10.682 g
Threonine	0.561 g
Folate, food	138.62 g
Fatty acids, total polyunsaturated 17:0	0.0211 g
Vitamin E (alpha-tocopherol)	2.3139 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1405 g
Fatty acids, total trans	0.0181 g
Fatty acids, total trans-monoenoic	0.0136 g
Magnesium, Mg	243.012 mg
Lysine	0.6142 g
Potassium, K	1955.7177 mg
Cystine	0.3019 g
Fluoride, F	3.78 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1 cup	64	14.944	0.16
Celery	0.5 cup	8.08	1.4999	0.0859
Water	2 cups	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
green bell pepper	1 cup	29.19	6.394	0.3753
shrimp	1 lb	385.3342	0	2.312
plum tomato	5 cups	0	0	0
grain rice	1 cup	675.25	147.9075	1.221