Yield: 1 Servings
|1 pounds||Ground turkey breast|
|20 ounces||Salsa; thick and chunky; or 2+1/4-cups mild picante, divided use|
|1 cup||Cooked black beans; rinsed and drained|
|1 cup||Ten-minute brown rice|
|1 \N||Apple; peeled and cored, and cut into chunks|
|12 \N||Stuffed Spanish olives; sliced|
|¼ cup||Raisins or dried cranberries|
|1 ounce||Slivered almonds; optional|
Brown ground turkey breast in a large no-stick skillet over medium heat.
Meanwhile, combine water, 1 cup salsa and black beans in a sauce pan. Bring to a boil over medium-high heat. Add brown rice. Stir, cover and reduce heat to low. Cook 10 minutes and remove from heat.
Meanwhile, add remaining salsa (1+¼ cup), apple, olives and raisins to cooked meat. Cover and cook 5 minutes.
Serve picadillo with rice on side. Garnish with slivered almonds. Serves 4.
[Per Serving: Cal. 376, Fat 4⅗ g (CFF 11%), Fiber 9½ g., Chol. 72 mg., Sod. 1075 mg., Pro. 38⅗ g. Also a good source of Niacin and B12.] ABOUT THE RECIPE: "This recipe is a fantastic weeknight dinner, but Karen and I have used it for entertaining when prep time is short. I like to use Craisins (dried cranberries) and a green Granny Smith apple." --Chef Ney 11/98 Prevention online
Recipe by: Chef Ney c1998 Healthy Ideas Posted to EAT-LF Digest by kitpath@... on Nov 09, 1998, converted by MM_Buster v2.0l.