Picadillo

45 min · Serves 4

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion

What goes in

• 1 cupuncooked brown rice
• 2 cupswater
• 9.9 mlvegetable oil
• 1yellow onion
• 1bell pepper
• 2garlic
• 7.4 mldried oregano
• 4.9 mlground cumin
• 1.2 mlblack pepper
• 1.2 mlKosher salt
• ¾ lblean ground turkey or beef
• 1 canlow-sodium diced tomatoes
• 1 canlow-sodium black beans
• ¼ cupgreen olives
• ¼ cupraisins

How to cook it

1. Prepare the Rice:
2. Cook as instructed on the package.
3. Set aside.
4. Prepare the Picadillo:
5. 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.
6. Add oregano, cumin, pepper, and salt, and stir well.
7. Add beef, in small amounts. Stir well and cook about 5 minutes until the beef is cooked throughout.
8. Add beans and tomatoes and simmer about 15 minutes until mixture blends together.
9. Add olives and raisins. Stir well and cook about 2 minutes until heated through.
10. Serve over rice or refrigerate in an airtight container for up to 3 days. Serve with avocado, if desired.

More Kubbord recipes