I decided to make Cuban picadillo today, (my own version, smile) simply because I love it. In the process, I changed some of the traditional ingredients for a healthier picadillo, therefore, I hope that you like it.
Approx. Prep and Cook Time: 20 Minutes
Approximate Cost: $9.19 or $4.60 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
½ lb. 99% fat free ground chicken ($2.50)
1 ½ tbsp. Angie’s basting olive oil (.40)
1 tbsp. Angie’s dry seasoning (.30)
1 tbsp. Turmeric (.20)
1 tsp. curry powder (.10)
½ jar of roasted red peppers (drained) ($1.20)
½ c. chicken or beef stock to make it a bit moist (.50)
2 tbsp. dry chopped onions (.20)
2 c. chopped spinach ($1.50)
1 bag of ready to serve Jasmine rice (or you can make rice from scratch) ($2.29)
Chopped scallions to garnish (optional) (0)
Season the ground chicken with the basting olive oil, dry seasoning, Turmeric and curry powder. Refrigerate.
Drain the peppers, slice them, rinse the scallions and chop. Also, chop a bit the spinach.
In a skillet over medium, briefly sauté the ground chicken until almost done.
Add the chopped spinach and chicken stock. Stir and cook until the spinach looks wilted and dark green and the dish looks moist, not dry.
When the turkey is ready, microwave the cooked rice as directed, 1 minute 30 seconds.
To plate, add the rice to a soup bowl, top with the turkey and sprinkle scallions. Done!
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.