Havana-Style Impossible Picadillo

Richly seasoned Impossible plant-based meat cooked with tender poblanos and sweet bell peppers in a savory tomato sauce served over steamed white rice.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $5.88/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Low-Cholesterol
• Kosher
• Halal

Tags

• one-pot
• sauté
• healthy
• smoky
• comfort food

Ingredients

• 24 ounce Impossible ground meat
• 2 poblano peppers (medium, seeded and finely diced)
• 1 red bell pepper (medium, finely diced)
• 1 can tomato sauce
• 1 can black beans (rinsed and drained)
• 1 cup white rice (uncooked)
• 4 clove garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt

Instructions

1. Combine white rice with 2 cups of water and 1/2 teaspoon of kosher salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 18 minutes until tender.
2. Heat a large skillet over medium-high heat. Add Impossible ground meat, breaking it apart with a wooden spoon, and cook for 5 to 6 minutes until nicely browned.
3. Add diced poblano peppers, red bell pepper, and minced garlic to the skillet, cooking for 4 minutes until peppers are softened.
4. Stir in tomato sauce, black beans, dried oregano, smoked paprika, and the remaining 1/2 teaspoon of kosher salt.
5. Reduce heat to medium-low and simmer uncovered for 8 minutes until flavors meld and the sauce thickens.
6. Ladle the savory picadillo over portions of warm white rice.

Notes

Excellent freezer-friendly recipe; freezes beautifully in individual glass meal prep containers.

Nutrition (per serving)

• Calories: 686
• Protein: 40.5 g
• Carbohydrates: 84.3 g
• Fat: 20 g
• Fiber: 18.1 g
• Sodium: 1968 mg
• Saturated Fat: 9 g
• Sugar: 11.2 g