Easy Cuban Pi­cadillo

TAKES: 25 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

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, NJ

1 lb. lean ground beef (90% lean)

1 small green pep­per, chopped

¹₄ cup chopped onion

1 can (8 oz.) to­mato sauce ¹₂ cup sliced pimiento-stuffed olives

¹₄ cup raisins

1 Tbsp. cider vine­gar

2 cups hot cooked rice

Fresh cilantro leaves, op­tional 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. Serve with rice. If de­sired, top with fresh cilantro.

PER SERV­ING 363 cal., 13g fat (4g sat. fat), 71mg chol., 683mg sod., 36g carb. (7g sug­ars, 2g fiber), 26g pro.

Di­a­betic ex­changes: 3 lean meat,

21/2 starch, 1 fat.

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