Sweet & Salty Picadillo with Rice
If slow cooking isn't your thing, this dish is just as easy when it's made on the stovetop. The cinnamon, raisins and olives in this dish are truly transformative—if you're not a fan of this classic Latin dish yet, you will be.
- 1 t olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 1/2 t cinnamon
- 1 t oregano
- 1 t cumin
- 1 lb extra-lean ground beef
- 1 can petite diced tomatoes (14.5 ounces)
- 3 T tomato paste
- 1/4 c raisins
- 2/3 c Stonyfield Organic Plain Greek Lowfat Yogurt
- 1/3 c stuffed green olives (sliced)
- 3/4 t salt
- 3 c cooked white or brown rice
Serving Size: 1 cup, Calories: 300, Calories from Fat: 70, Total Fat: 7g, Total Fat Percent: 11%, Saturated Fat: 1.5g, Saturated Fat Percent: 8%, Cholesterol: 40mg, Cholesterol Percent: 13%, Sodium: 400mg, Sodium Percent: 17%, Total Carbohydrate: 37g, Total Carbohydrate Percent: 12%, Dietary Fiber: 4g, Dietary Fiber Percent: 16%, Sugars: 5g, Protein: 21g, Protein Percent: 42%, Vitamin A: 10%, Vitamin C: 25%, Calcium: 8%, Iron: 15%
Heat oil in a large nonstick skillet over medium-high heat.
Add onion to pan and cook 5 minutes or until softened.
Add garlic, cinnamon, oregano and cumin to skillet and cook 30 seconds.
Pour contents of skillet into slow cooker bowl. Stir in beef, tomatoes and their juice, tomato paste and raisins.
Cover and cook on high for 4 hours or low for 7 hours.
When cook time is complete, remove lid and let cool 25 minutes. Stir in yogurt, olives and salt. Serve immediately over rice.