Easy Cuban Picadillo

Dinner

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.

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.

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

Instructions

1. In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. 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.