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Easy Cuban Picadillo
My girlfriend gave me this delicious recipe years ago. I’ve made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. —Marie Wielgus, Wayne, New Jersey
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 small green pepper, chopped
- 1/4 cup chopped onion
- 1 can (8 ounces) tomato sauce
- 1/2 cup sliced pimiento-stuffed olives
- 1/4 cup raisins
- 1 tablespoon cider vinegar
- 2 cups hot cooked rice
- Fresh cilantro leaves, optional
Directions
- 1. In a large skillet, cook beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes; crumble beef. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes.
- 2. Serve with rice. If desired, top with fresh cilantro to serve.
Nutrition Facts
1 cup beef mixture with 1/2 cup rice: 363 calories, 13g fat (4g saturated fat), 71mg cholesterol, 683mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.
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