Recipe: Picadillo with Rice Light

PICADILLO WITH RICE LIGHT

1 large onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 teaspoons ground cinnamon
1 teaspoon dried oregano
1 teaspoon ground cumin
1 pound very lean ground beef (about 10% fat or less)
1 (14 1/2 ounce) can recipe-ready diced tomatoes in juice
2 tablespoons tomato paste
1/4 cup dark seedless raisins
1/3 cup stuffed green olives, sliced
1/2 teaspoon salt
3 cups hot cooked brown or white rice (for serving)

(Preparation 10 minutes, cooking time 40 minutes)

Lightly coat large nonstick skillet with cooking spray. Place over medium heat. Add onion; cook until softened, about 3 minutes.

Add garlic, cinnamon, oregano and cumin; cook 30 seconds.

Add beef; cook, stirring to break up clumps of meat, until beef is lightly browned, about 3 minutes.

Stir in tomatoes with juice, tomato paste, raisins, olives and salt. Heat to a boil over medium-high heat, stirring occasionally. Lower heat; cover and simmer, stirring occasionally, for 30 minutes.

Serve over rice.

Makes 6 servings

Nutrition information per serving: 301 cal., 9 g fat (3 g saturated fat), 20 g pro., 35 g carbo., 4 g fiber, 619 mg sodium, 28 mg chol.

Source: Family Circle Eat What You Love and Lose by Peggy Katalinich