Picadillo

Ingredients

• 1 cup Uncooked brown rice
• 2 cups Water
• 2 tbsp Vegetable oil
• 1 piece(s) Yellow onion, peeled and diced
• 1 tsp Bell pepper, cored, seeded, and diced
• 2 piece(s) Garlic, peeled and minced
• 1 tsp Dried oregano
• 1 tsp Ground cumin
• 1/4 tsp Black pepper
• 1/4 tsp Kosher salt
• 85 g Lean ground turkey or beef
• 14.5 cups Low-sodium diced tomatoes (including liquid)
• 15.5 cups Low-sodium black beans (drained and rinsed with cold water)
• 2 tbsp Green olives, chopped
• 2 tbsp Raisins

Instructions

1. Place the skillet on the stove over medium heat and when hot, add oil. Add the onion, pepper, and garlic. Cook and stir about 10 minutes until the onion is softened and lightly browned.
2. Add oregano, cumin, pepper, and salt, and stir well.
3. Add beef, in small amounts. Stir well and cook about 5 minutes until the beef is cooked throughout.
4. Add beans and tomatoes and simmer about 15 minutes until mixture blends together.
5. Add olives and raisins. Stir well and cook about 2 minutes until heated through.
6. Serve over rice or refrigerate in an airtight container for up to 3 days. Serve with avocado, if desired.

Storage and Meal Prep Tips