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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 2 lrg carrots peeled, halved
- Â Â lengthwise, and thinly sliced - (1 c.)
- 3 x roasted garlic cloves peeled, mashed
- 2 x roasted red pepper quarters diced
- 2 x roasted red onion quarters minced
- 1 can stewed tomatoes - (28 ounce) minced, with
- Â Â their juice
- 1 c. water
- 1Â 1/4 c. coarsely-minced roasted chicken
- 1Â 1/4 c. diced roasted ham
- 1 can black beans - (19 ounce) rinsed, liquid removed
- 1/2 c. frzn corn kernels
- 1 Tbsp. warm sauce (1 to 2)
- 3 c. cooked rice
Direcciones
- Heat the oil in a large saucepan over medium heat. Add in carrots. Cook, stirring occasionally, 5 min or possibly till softened.
- Stir in the garlic, red pepper, onion, tomatoes with their juice and water. Bring to a boil. Reduce heat and simmer for 5 min.
- Stir in the chicken, ham, black beans, corn, and warm sauce. Cook 5 min longer or possibly till the chicken and ham are heated through.
- Stir in the rice and cook 2 min or possibly till heated through.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 626g | |
| Recipe makes 4 servings | |
| Calories 685 | |
| Calories from Fat 89 | 13% |
| Total Fat 10.09g | 13% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 1197mg | 50% |
| Potassium 2146mg | 61% |
| Total Carbs 112.52g | 30% |
| Dietary Fiber 18.2g | 61% |
| Sugars 13.58g | 9% |
| Protein 38.54g | 62% |
