Easy Cuban Picadillo
TAKES: 25 min. MAKES: 4 servings
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.