Healthy Picadillo Recipe
A flavorful Cuban-style picadillo seasoned with a sofrito (onion, garlic, peppers), cumin, and bay... Serve this healthy dish over plain rice or rice and black beans.
Click to rate!
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground turkey or chicken - see notes
- 1 large onion - chopped
- 1 teaspoon garlic - minced
- 2 teaspoons ground cumin
- 2 bell peppers - diced
- 1 cup carrots - matchstick or finely diced see notes
- 1 cup dry white wine or 1/2 cup dry sherry
- ½ cup Spanish olives stuffed with pimento - sliced
- ¾ cup currants - raisins, or golden raisins
- 2 bay leaves - fresh if possible
- 2 tablespoons balsamic vinegar
- 1 14.5 ounce can diced tomatoes with liquid - (see notes)
- 8 ounces tomato sauce
- 1 teaspoon sea salt
- several grinds black pepper
Instructions
- Add olive oil to a heavy dutch oven, and heat over medium-high heat. Add ground meat. Begin to break it apart (I like my potato masher for this). When meat begins to brown add onion, cumin, and garlic. When meat is completely cooked, and onion is soft, continue.
- Add the bell peppers and carrots. Sauté them about 3 to 4 minutes.
- Add remaining ingredients. Bring to a boil, then reduce heat to a simmer. Cover, but stir occasionally.
- Simmer until vegetables are tender - about 15 minutes. Discard bay leaves and check for seasoning.
- Enjoy over plain rice or rice and black beans.
Notes
Macronutrients from Cooking Light: 280 calories; 26 g protein; 24 g carbohydrates; 9 g fat. Macros do not include rice!
Nutrition
Calories: 280kcal | Carbohydrates: 24g | Protein: 26g | Fat: 9g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com