Quick Spanish Pot Roast

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.

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Nutrient	Quantity
Total fats	53.8606 g
Protein	183.7494 g
Carbohydrates	18.2571 g
Energy	1310.9659 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2713 g
Water	690.348 g
Aspartic acid	11.482 g
Calcium, Ca	608.4399 mg
Niacin	29.0016 mg
Hydroxyproline	0.525 g
Vitamin A, RAE	213.7012 g
Arginine	8.1651 g
Riboflavin	1.9621 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0048 g
Fatty acids, total saturated 20:1	0.0048 g
Glutamic acid	20.7821 g
Sodium, Na	2457.3072 mg
Fatty acids, total saturated 16:1 undifferentiated	2.0554 g
Total lipid (fat)	53.8606 g
Manganese, Mn	0.1321 mg
Proline	5.9387 g
Fatty acids, total saturated 16:0	11.774 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.1127 g
Choline, total	670.5555 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0626 g
Fatty acids, total polyunsaturated 18:1 t	0.92 g
Serine	5.1202 g
Fatty acids, total saturated 10:0	0.0198 g
Fatty acids, total saturated 18:0	6.8051 g
Fatty acids, total saturated 20:4 undifferentiated	0.3881 g
Vitamin B-6	3.6045 mg
Selenium, Se	196.2269 g
Ash	17.376 g
Vitamin D	92.1331 IU
Fatty acids, total saturated 18:1 undifferentiated	23.5412 g
Pantothenic acid	5.3572 mg
Phenylalanine	4.8968 g
Copper, Cu	1.1639 mg
Betaine	83.3649 mg
Thiamin	1.3589 mg
Retinol	213.7012 g
Methionine	3.6366 g
Iron, Fe	17.7543 mg
Carbohydrate, by difference	18.2571 g
Phosphorus, P	1898.7603 mg
Folate, total	60.9189 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.07 g
Alanine	7.252 g
Cholesterol	530.1597 mg
Valine	5.8296 g
Fatty acids, total saturated 18:2 undifferentiated	4.8853 g
Glycine	5.9927 g
Fatty acids, total saturated 14:0	1.0424 g
Zinc, Zn	38.6142 mg
Isoleucine	5.3969 g
Fatty acids, total saturated 12:0	0.0198 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.6117 g
Fatty acids, total polyunsaturated	5.7374 g
Fatty acids, total saturated 14:1	0.1156 g
Fatty acids, total polyunsaturated 17:1	0.1927 g
Leucine	10.3531 g
Vitamin A, IU	709.1262 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.034 g
Folate, DFE	60.9189 g
Tryptophan	1.4009 g
Fatty acids, total polyunsaturated 18:1 c	8.1064 g
Tyrosine	4.4544 g
Vitamin B-12	18.6277 g
Vitamin K (phylloquinone)	14.2555 g
Fatty acids, total saturated	19.9309 g
Histidine	4.0186 g
Fatty acids, total monounsaturated	25.9146 g
Threonine	5.657 g
Folate, food	60.9189 g
Fatty acids, total polyunsaturated 17:0	0.2312 g
Vitamin D (D2 + D3)	2.1829 g
Fatty acids, total polyunsaturated 24:0	0.0337 g
Vitamin E (alpha-tocopherol)	2.7798 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0935 g
Fatty acids, total trans	0.92 g
Fatty acids, total trans-monoenoic	0.92 g
Magnesium, Mg	214.7882 mg
Lysine	10.9834 g
Potassium, K	3162.9026 mg
Cystine	1.3936 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
olive	7 ounces	466.3492	18.2571	32.7437
tomato green chilies	10 ounces	252.1667	0	1.4167
beef roast	17 ounces	592.45	0	19.7002
boil rice	2 success	252.1667	0	1.4167
del monte mexican corn	15.25 ounces	252.1667	0	1.4167