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caribbean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5031 kcal 252 %
  • Fat 209 g 322 %
  • Saturated 61 g 306 %
  • Carbs 440 g 147 %
  • Fiber 45 g 182 %
  • Protein 343 g 686 %
  • Cholesterol 925 mg 308 %
  • Sodium 6652 mg 277 %
  • Calcium 1123 mg 112 %
  • Magnesium 694 mg 165 %
  • Potassium 9315 mg 198 %
  • Iron 43 mg 240 %
  • Zinc 61 mg 556 %
  • Phosphorus 3669 mg 524 %
  • Vitamin A 1767 µg 196 %
  • Vitamin C 1302 mg 1446 %
  • Thiamin (B1) 4 mg 375 %
  • Riboflavin (B2) 2 mg 188 %
  • Niacin (B3) 115 mg 717 %
  • Vitamin B6 12 mg 903 %
  • Folate equivalent (total) 643 µg 161 %
  • Vitamin B12 16 µg 669 %
  • Vitamin D 1 µg 9 %
  • Vitamin E 28 mg 189 %
  • Vitamin K 201 µg 167 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Ropa Vieja

Ingredients

  • 3 pounds skirt or flank steak, trimmed
  • 2 quarts water
  • 2 carrots, chopped coarse
  • 1 large onion, chopped coarse
  • 2 celery ribs, chopped coarse
  • 1 bay leaf
  • 3 garlic cloves, crushed lightly
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon whole black peppercorns
  • 2 green bell peppers, cut into 1/4-inch strips
  • 1 red onion, cut into 1/4-inch strips
  • 4 tablespoons olive oil
  • 2 cups braising liquid plus additional if desired
  • a 14- to 16-ounce can whole tomatoes with juice, chopped
  • 3 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 red bell peppers, cut into 1/4 inch strips
  • 2 yellow bell peppers, cut into 1/4 inch strips
  • 1 cup frozen peas, thawed
  • 1/2 cup pimiento-stuffed Spanish olive, drained and halved
  • 2 tablespoons olive oil
  • 2 teaspoons cuminseed
  • 1/4 teaspoon crumble saffron thread
  • 2 cups unconverted long-grain rice
  • 4 cups water
  • 3/4 teaspoon salt

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