DinnerMedium

Picadillo

Name: Picadillo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup uncooked brown rice; 2 cups water; 2 teaspoons vegetable oil; 1 onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 1 1/2 teaspoons dried oregano; 1 teaspoon ground cumin; 1/4 teaspoon black pepper; 1/4 teaspoon Kosher salt; 3/4 pound lean ground turkey or beef; 1 14.5 ounce can low-sodium diced tomatoes; 1 15 ounce can low-sodium black beans, drained and rinsed; 1/4 cup green olives, chopped; 1/4 cup raisins

This recipe starts with seasoned and browned ground beef simmered with tomatoes and beans and is finished with a mix of olives and raisins. Served over rice, this flavorful dish makes a quick and easy meal.

50 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 1/2 cup

547

Calories

28g

Protein

76g

Carbs

16g

Fat

14g

Fiber

12g

Sugar

435mg

Sodium

Saturated Fat 4 g · Cholesterol 63 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

uncooked brown rice
1 cup
water
2 cups
vegetable oil
2 teaspoons
onion, diced
1
bell pepper, diced
1
garlic, minced
2 cloves
dried oregano
1 1/2 teaspoons
ground cumin
1 teaspoon
black pepper
1/4 teaspoon
Kosher salt
1/4 teaspoon
lean ground turkey or beef
3/4 pound
14.5 ounce can low-sodium diced tomatoes
1 · including liquid
15 ounce can low-sodium black beans, drained and rinsed
1
green olives, chopped
1/4 cup
raisins
1/4 cup

Instructions

1
Cook as instructed on the package.
2
Set aside.
3
Place the skillet on the stove over medium heat and when hot, add oil. Add the onion, pepper, and garlic. Cook and stir about 10 minutes until the onion is softened and lightly browned.
4
Add oregano, cumin, pepper, and salt, and stir well.
5
Add beef, in small amounts. Stir well and cook about 10 minutes until the beef is cooked throughout.
6
Add beans and tomatoes and simmer about 15 minutes until mixture blends together.
7
Add olives and raisins. Stir well and cook about 2 minutes until heated through.
8
Serve over rice or refrigerate in an airtight container for up to 3 days. Serve with avocado, if desired.

Notes

•Dried cranberries can be used instead of raisins.
•See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site .

Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion

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