Piquant Latin Picadillo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Olive Oil, 1 1tsp Onions, raw, .25 cup, chopped *Peppers, sweet, red, fresh, .25 cup, chopped Cloves, ground, .25 tsp *Turkey, Ground turkey, 93% lean, 4 oz Fire Roasted Diced Tomato, 1/4 of 14.5 oz can, cup, undrained *Spanish Olives w/pimento - 2 Olives, 1 serving chopped roughly Raisins, 1/16 cup (not packed) Capers, canned, .75 tbsp, drained Salt, 1/16 tsp Pepper, black, 1/16 tsp Cinnamon, ground, 1/16 tsp Bay Leaf, 1/4 of a fresh leaf Tabasco Sauce, 1 dash
Heat the oil in a Dutch oven over medium heat. Add the onion and pepper and saute for 3 minutes. Add the fresh garlic and meat and saute for 5 minutes or until almost cooked through (most of pink is browned). Add the tomatoes, olives, raisins, capers, salt, pepper, cinnamon, ground cloves, and bay leaf, stir gently to combine and bring to a simmer.
Reduce heat, cover and cook for about 20 minutes or until all veggies are tender and meat is cooked through - stir in a little broth or water if liquid level drops too low.
stir in hot sauce just before serving if desired.
Serving Size: I made this to 1 serving but my recipe makes 4
Number of Servings: 1
Recipe submitted by SparkPeople user CATHYJR73.
Reduce heat, cover and cook for about 20 minutes or until all veggies are tender and meat is cooked through - stir in a little broth or water if liquid level drops too low.
stir in hot sauce just before serving if desired.
Serving Size: I made this to 1 serving but my recipe makes 4
Number of Servings: 1
Recipe submitted by SparkPeople user CATHYJR73.
Nutritional Info Amount Per Serving
- Calories: 309.5
- Total Fat: 14.0 g
- Cholesterol: 78.6 mg
- Sodium: 950.1 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 4.0 g
- Protein: 24.6 g
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