May 3, 2017

Puerto Rican Picadillo

This dish is a regular in our home because it is used on so many different dishes.  This can be served on its own with a side of rice, as filling for empanadas, on a baked potato, on nachos or in stuffed peppers.  Its a great dish for meal planning because it freezes well.  Everybody has their own twist on this dish, some use raisins, some use wine but at the end of the day it is delicious no matter how you make it.  The difference between this recipe and many others is that I don't use ANY oil to saute.

Sometimes I just need a quick meal and I simplify this recipe by just using 1/4-1/2 cup fresh sofrito (if I have any) and forget about chopping any of the ingredients below.  It still comes out delicious! The sazon is an ingredient that I am used to using.  I feel like it really makes the flavors pop on many dishes. However, many of these have MSG.  I use either La Flor or Badia when I do use it.  

  • 1.5 pds ground beef, 93% lean
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 small onion, chopped
  • 4 garlic cloves
  • 1/4 cup green bell pepper, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • 1/2 can tomato sauce, Goya
  • 1/4 tsp ground toasted cumin seeds (or 1/2 tsp cumin powder)
  • 1/2 tsp oregano
  • 2 bay leaves
  • 2-3 tbsp alcaparrado (8 stuffed olives, chopped) + 2 tbsp brine
  • 2 tbsp finely chopped cilantro
  • 1 envelop sazon, optional 
  • 1/2 cup water

Yields:  8 Servings,  Serving size: 1/2 cup,  Smart points: 4,  Calories: 168.4,  Total Fat: 8.1g,  Saturated Fat: 2.3g,  Cholesterol: 48.8mg,  Sodium: 1160.2mg,  Carbs: 4.7g,  Fiber: .9g,  Sugar: 1.7g,  Protein: 18.9g

If you are filling Empanadas it is 1 Smart point for every tbsp


In a large pan, brown meat on medium high heat, breaking up the meat as it is cooking. Add salt and pepper. Cook until it is no longer pink. Usually, I would say drain the liquid from the meat. However, I find that if you are using a 93% lean meat there is not much liquid created, so I leave it in.

Add the onions, garlic, peppers and all of the other ingredients, including 2 tbsp of the brine liquid from the olives and saute another 3-5 minutes on medium high heat

Lower the heat and simmer covered for another 20 minutes

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