Buffalo picadillo on the range

Quick Fix

February 21, 2007|By Linda Gassenheimer | Linda Gassenheimer,McClatchy-Tribune

Picadillo is a popular Latin dish made with ground meat, onions, green bell pepper, tomato sauce and raisins. Using ground buffalo, now available in most supermarkets, adds a new dimension to this 10-minute, no-fuss dinner. Buffalo is a great source of lean protein, with only about 15 percent fat.

There are probably as many variations of picadillo as there are people who make it. The success of this dish is the blending of sweet and savory flavors. Picadillo is usually served over rice. Complete the meal with a washed, ready-to-eat salad and your favorite low-fat dressing.

Picadillo

Makes 2 servings

1 tablespoon canola oil

1 cup frozen diced or chopped onion

1 cup frozen diced or chopped green bell pepper

2 medium garlic cloves, crushed

12 ounces ground buffalo

2 cups no-salt-added pasta sauce

1/4 cup raisins

2 tablespoons white vinegar

salt and freshly ground pepper

1 pouch microwaveable brown rice (for 1 1/2 cups cooked)

Heat the oil in a nonstick skillet on medium-high heat. Saute the onions, green pepper, garlic and ground buffalo about 2 minutes to defrost the vegetables and brown the meat.

Add the pasta sauce and cook until the sauce starts to bubble, about 2 minutes. Add the raisins and vinegar. Simmer 2 minutes. Add salt and pepper to taste. While picadillo cooks, heat the brown rice according to package instructions.

Divide the rice between 2 plates and top with picadillo.

Per serving: 590 calories, 12 grams fat, 2 grams saturated fat, 108 milligrams cholesterol, 47 grams protein, 77 grams carbohydrate, 8 grams fiber, 142 milligrams sodium

Recipe analysis provided by the Miami Herald.

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