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Picadillo

Prep: 10 minutes • Cook: 30 minutes • Serves: 6


1 package (7 to 8 ounces) yellow rice
2 teaspoons olive oil
3 garlic cloves, crushed with press
1 medium onion, chopped
1 small green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon dried oregano leaves
1-1/4 pounds ground sirloin tip or ground round
1 can (14.5 ounces) Schnucks petite diced tomatoes with green chiles
1/2 cup drained Schnucks Manzanilla sliced salad olives, coarsely chopped
1/2 cup Schnucks raisins
1 tablespoon fresh lime juice or cider vinegar

1. Prepare rice as label directs. Meanwhile, in 12-inch skillet, heat oil over medium heat until hot. Add garlic, onion, bell pepper, chili powder and oregano and cook 10 minutes or until vegetables are tender, stirring frequently.

2. Stir in beef and cook 8 to 10 minutes or until meat is no longer pink, breaking up meat with side of spoon. Stir in tomatoes with their juice, olives, raisins and lime juice. Cook 3 to 5 minutes to thicken slightly. Makes about 6 cups.

3. Fluff rice with fork. Divide rice between each of 6 dinner plates; top with picadillo to serve.


Each serving: about 393 calories, 16 g total fat (5 g saturated), 49 mg cholesterol, 874 mg sodium, 46 g carbohydrate, 3 g fiber, 18 g protein