Picadillo Cubano with Brown Rice and Black Beans
Lean ground beef simmered with sweet bell pepper, garlic, cumin, and golden raisins in a light tomato sauce, paired with warm brown rice and seasoned black beans.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 4
- Cuisine: Cuban
- Difficulty: Easy
- Cost: $4.75/serving
Dietary
- Gluten-Free
- Dairy-Free
- Low-Fat
- Low-Sodium
- Low-Saturated-Fat
- High-Protein
- Egg-Free
- Nut-Free
- Soy-Free
- Low-Calorie
- Low-Sugar
- Low-Cholesterol
Tags
- sauté
- quick
- healthy
- comfort food
- sweet
Ingredients
- 1 pound lean ground beef (95% lean)
- 1 tablespoon olive oil
- 1 green bell pepper (medium, finely diced)
- 1 yellow onion (small, finely diced)
- 3 clove garlic (minced)
- 1 can crushed tomatoes (no salt added)
- 1 can black beans (rinsed and drained)
- 2 tablespoon golden raisins
- 1 teaspoon ground cumin (ground)
- 0.5 teaspoon dried oregano (dried)
- 0.5 teaspoon salt
- 1 package brown rice pouch (pre-cooked ready-to-heat)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced green bell pepper and yellow onion, cooking for 4 minutes until softened.
- Add the lean ground beef and minced garlic, breaking the meat apart with a spoon until thoroughly browned and cooked to an internal temperature of 160°F, about 5 to 6 minutes.
- Stir in the crushed tomatoes, ground cumin, dried oregano, salt, and golden raisins. Simmer on medium-low heat for 6 minutes until the sauce slightly thickens.
- Gently fold in the rinsed black beans and cook for 2 minutes until heated through.
- Heat the brown rice pouch in the microwave according to package directions for 90 seconds. Plate the warm brown rice and top generously with the beef and black bean picadillo.
Notes
Rinsing canned beans thoroughly removes excess canning sodium while keeping great texture.
Nutrition (per serving)
- Calories: 395
- Protein: 33.1 g
- Carbohydrates: 45.8 g
- Fat: 7.8 g
- Fiber: 6.8 g
- Sodium: 370 mg
- Saturated Fat: 2.1 g
- Sugar: 5.4 g
- Cholesterol: 60 mg