Picadillo with rice and black beans -prevention

Yield: 1 Servings

Measure Ingredient
1 pounds Ground turkey breast
1 cup Water
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.

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