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Pork Picadillo

Active Time: 40 minutes
Total Time: 40 minutes • Serves: 4

1 cup long grain white rice
1 tablespoon Schnucks olive oil
4 garlic cloves, minced (about 4 teaspoons)
3 Schnucks bay leaves
1 medium onion, chopped (about 1 cup)
1 pound Pride of the Farm fresh ground pork
3 large Roma tomatoes (about 12 ounces), diced (about 2 cups)
1 cup water
1/3 cup drained and sliced Schnucks salad olives
1/3 cup Schnucks tomato paste
1/4 cup golden raisins
1 tablespoon Schnucks dried oregano leaves
1 tablespoon Schnucks ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon Schnucks ground cayenne pepper
chopped fresh cilantro leaves for garnish (optional)

1. Prepare rice as label directs. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add garlic, bay leaves and onion; cook 3 minutes, stirring frequently. Add pork; cook 7 to 8 minutes or until browned, breaking up meat with side of spoon.

2. Stir in remaining ingredients; heat to simmering. Reduce heat to low; cook 10 minutes, stirring occasionally. Remove bay leaves and serve picadillo over rice garnished with cilantro, if desired.

Each serving: about 409 calories, 18 g total fat (6 g saturated), 49 mg cholesterol, 456 mg sodium, 41 g carbohydrate, 5 g fiber, 12 g sugars, 18 g protein