Verduras Y Chili Con Carne (mexican Meat Stew)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Carrots, diced |
| 1/2 | c | Potatoes, diced |
| 1/2 | c | Turnips, diced |
| 1/4 | c | Rice |
| 1/2 | c | Celery, diced |
| 1 | Onion, chopped | |
| 1 | qt | Water |
| 2 | t | Salt |
| 1 | Chili, No. 2 Gebhardt's con | |
| Carne plain | ||
| 1 | Tomatoes, No. 1 |
INSTRUCTIONS
Recipe By : Gebhardt's 1942 In deep pot cook vegetables in boiling, salted water about 10 min.; add Gebhardt's Chili con Carne, tomatoes, rice; simmer until vegetables are tender and gravy heavy. Do not stir mixture, or over-cook vegetables. Yield: 12 servings. Posted to EAT-LF Digest by Leon <lgerst@enteract.com> on Mar 31, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 401.3mg
Potassium: 58.3mg
Carbohydrates: 3g
Fiber: <1g
Sugar: 1g
Protein: <1g