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Quick Spanish Pot Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)183.7494
Energy (kCal)1310.9659
Carbohydrates (g)18.2571
Total fats (g)53.8606
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook rice according to package directions. | 2. Place Beef roast, tomatoes, and olives in large saute pan. | 3. Cover and cook and stir for 10 minutes or until thoroughly heated and flavors are blended. | 4. Mean while heat the corn. | 5. Shred the beef and add the corn and serve over the rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    boil rice 2 success 252.1667 0.0 56.1 1.4167
    beef roast 17 ounces cooked undrained 592.45 0.0 104.2327 19.7002
    tomato green chilies 10 ounces diced undrained 252.1667 0.0 56.1 1.4167
    olive 7 ounces drained 466.3492 18.2571 23.4167 32.7437
    del monte mexican corn 15 1/4 ounces 252.1667 0.0 56.1 1.4167

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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