Spanish Rice With Vegetables

1. In a large pot, saute rice, pepper, onion, carrot and garlic in the olive oil over medium heat until lightly browned.

2. Add enchilada sauce, cumin, chili powder and water.

3. Bring to a boil. When a rolling boil is reached turn heat down and allow to simmer for 15 minutes.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	16.6694 g
Protein	17.6496 g
Carbohydrates	179.3854 g
Energy	942.086 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.213 g
Water	760.5781 g
Aspartic acid	1.649 g
Calcium, Ca	218.451 mg
Lutein + zeaxanthin	272.283 g
Fiber, total dietary	9.3029 g
Fatty acids, total saturated 22:0	0.0207 g
Fatty acids, total trans-polyenoic 13:0	0.0011 g
Carotene, beta	6793.622 g
Niacin	9.5159 mg
Vitamin A, RAE	682.7655 g
Fatty acids, total trans-polyenoic	0.0011 g
Arginine	1.4267 g
Riboflavin	0.2646 mg
Tocopherol, beta	0.0317 mg
Fatty acids, total polyunsaturated 15:0	0.0011 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0372 g
Fatty acids, total saturated 20:1	0.0488 g
Glutamic acid	3.4069 g
Sodium, Na	503.0815 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1829 g
Total lipid (fat)	16.6694 g
Manganese, Mn	2.688 mg
Fructose	3.1243 g
Proline	0.7405 g
Fatty acids, total saturated 16:0	2.0389 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1361 g
Sucrose	4.5884 g
Choline, total	33.3665 mg
Sugars, total	11.9021 g
Serine	0.7984 g
Fatty acids, total saturated 10:0	0.0028 g
Fatty acids, total saturated 18:0	0.3331 g
Vitamin B-6	0.8699 mg
Selenium, Se	31.6704 g
Ash	4.6117 g
Fatty acids, total saturated 18:1 undifferentiated	10.4756 g
Pantothenic acid	2.4227 mg
Phenylalanine	0.8257 g
Copper, Cu	0.647 mg
Betaine	0.5709 mg
Thiamin	1.2564 mg
Methionine	0.3428 g
Iron, Fe	11.2746 mg
Carbohydrate, by difference	179.3854 g
Phosphorus, P	331.499 mg
Folate, total	475.934 g
Tocopherol, gamma	0.4741 mg
Lycopene	558.2105 g
Alanine	0.913 g
Valine	0.9449 g
Fatty acids, total saturated 18:2 undifferentiated	2.2242 g
Glycine	0.7233 g
Carotene, alpha	2629.525 g
Glucose (dextrose)	4.0309 g
Fatty acids, total saturated 14:0	0.0247 g
Zinc, Zn	2.9259 mg
Isoleucine	0.6894 g
Tocopherol, delta	0.0672 mg
Fatty acids, total saturated 12:0	0.0037 g
Fatty acids, total polyunsaturated	2.437 g
Tocotrienol, gamma	0.1154 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	1.2655 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0011 g
Tocotrienol, alpha	0.1968 mg
Vitamin A, IU	13661.615 IU
Folate, DFE	764.534 g
Tryptophan	0.1953 g
Vitamin C, total ascorbic acid	20.1901 mg
Phytosterols	58.6245 mg
Folic acid	412.55 g
Fatty acids, total polyunsaturated 16:1 c	0.0006 g
Fatty acids, total polyunsaturated 18:1 c	0.1615 g
Fatty acids, total saturated 20:0	0.0592 g
Tocotrienol, beta	0.0784 mg
Fatty acids, total saturated 6:0	0.0005 g
Starch	2.2168 g
Tyrosine	0.5111 g
Vitamin K (phylloquinone)	24.6223 g
Fatty acids, total saturated	2.4957 g
Histidine	0.3829 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0017 g
Fatty acids, total monounsaturated	10.7259 g
Threonine	0.6726 g
Folate, food	63.384 g
Fatty acids, total polyunsaturated 17:0	0.0036 g
Fatty acids, total polyunsaturated 24:0	0.0011 g
Cryptoxanthin, beta	176.065 g
Vitamin E (alpha-tocopherol)	4.6641 mg
Fatty acids, total trans	0.0017 g
Magnesium, Mg	100.4505 mg
Lysine	0.6598 g
Potassium, K	898.088 mg
Cystine	0.3514 g
Fluoride, F	4.064 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	1	29.52	6.8976	0.1728
Onion	1	64	14.944	0.16
Water	2 cups	0	0	0
Garlic Clove	4	17.88	3.9672	0.06
chili powder	1.5 1/2	11.421	2.0129	0.5783
green bell pepper	0.5	0	0	0
cumin	1 teaspoon	7.875	0.929	0.4677
white rice	1 cup	675.25	147.9075	1.221
enchilada sauce	0.25 cup	16.8	2.7272	0.5096