Directions:
- Put a little olive oil in the bottom of a pot, enough to cover the bottom.
- Add the diced carrots, potatoes, garlic, and green peppers to the olive oil. Add the oregano and sazon (optional) and stir until its barely lightly browned.
- Add the pink beans and tomato sauce while stirring. Let simmer for a minute, then add the chicken stock. You want the chicken stock to cover everything in the pot and be about an inch or so above the ingredients in the pot.
- Let simmer for about 6-7 minutes or until the potatoes and carrots are cooked.
- Serve over rice!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.05 Kcal (415 kJ) | ||
| Calories from fat | 9.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 2% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 1% | |
| Sodium | 159.21mg | 7% | |
| Potassium | 418.54mg | 9% | |
| Total Carbs | 18.17g | 6% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 5.32g | 11% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.2mg | 7% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 58.85 Kcal (246 kJ) | ||
| Calories from fat | 5.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 2% | |
|---|---|---|---|
| Cholesterol | 1.6mg | 1% | |
| Sodium | 94.6mg | 7% | |
| Potassium | 248.69mg | 9% | |
| Total Carbs | 10.79g | 6% | |
| Sugars | 2.75g | 18% | |
| Dietary Fiber | 1.86g | 13% | |
| Protein | 3.16g | 11% | |
| Vitamin C | 8.4mg | 24% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 0.7mg | 7% | |
| Calcium | 25.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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