Serves 4
547 cal · 45 min
Picadillo with Brown Rice
Recipe GLPR4b467a7e4fb10e
A savory Latin-inspired ground meat dish featuring aromatic spices, tender vegetables, black beans, and a touch of sweetness from raisins and olives, served over wholesome brown rice. This one-bowl meal delivers bold flavors in under 45 minutes and serves four with ease.
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Ingredients
1 cup uncooked brown rice
2 cups water
2 teaspoons vegetable oil
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
3/4 pound lean ground turkey or beef
1 14.5 ounce can low-sodium diced tomatoes with liquid
1 15 ounce can low-sodium black beans, drained and rinsed
1/4 cup green olives, chopped
1/4 cup raisins
Directions
Combine the brown rice and water in a medium pot. Bring to a boil over high heat, then reduce to low and cover. Simmer for 25-30 minutes until the rice is tender and all water is absorbed. Remove from heat and fluff with a fork.
While the rice cooks, heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, sautéing for about 4-5 minutes until softened and fragrant.
Stir in the minced garlic, dried oregano, ground cumin, black pepper, and kosher salt. Cook for about 30 seconds until the spices bloom and release their aromas.
Add the ground turkey or beef, breaking it up with a wooden spoon as it cooks. Continue cooking for 6-8 minutes, stirring occasionally, until the meat is no longer pink and has reached an internal temperature of 160°F for ground beef or 165°F for ground turkey.
Pour in the canned diced tomatoes with their liquid, stirring to combine with the meat and vegetables.
Stir in the drained and rinsed black beans, green olives, and raisins. Simmer for 5-7 minutes uncovered, allowing the flavors to meld and the liquid to reduce slightly.
Divide the cooked brown rice among four serving bowls and top each with an equal portion of the picadillo mixture. Serve warm.
