Healthy Beef Picadillo with Brown Rice

This balanced dish combines lean protein, fiber-rich black beans, and complex carbohydrates from brown rice to keep you energized and full.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup uncooked brown rice · 719 kcal in the whole recipe
• 2 cups water
• 2 teaspoons vegetable oil · 84 kcal in the whole recipe
• 1 onion, diced · 64 kcal in the whole recipe
• 1 bell pepper, diced · 32 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon Kosher salt
• 3/4 pound lean ground beef · 548 kcal in the whole recipe
• 1 can (14.5 ounces) low-sodium diced tomatoes, with liquid · 78 kcal in the whole recipe
• 1 can (15 ounces) low-sodium black beans, drained and rinsed · 472 kcal in the whole recipe
• 1/4 cup green olives, chopped · 54 kcal in the whole recipe
• 1/4 cup raisins · 127 kcal in the whole recipe

Method

1. Cook the brown rice in water according to the package instructions, then set aside.

   

2. Heat the vegetable oil in a large skillet over medium heat, then sauté the diced onion, bell pepper, and garlic for about 10 minutes until softened and lightly browned.

   

3. Stir in the oregano, cumin, black pepper, and salt, then add the ground beef and cook for about 10 minutes, breaking it up with a spoon, until fully browned.

   

4. Add the diced tomatoes with their liquid and the drained black beans, then simmer gently for 15 minutes to let the flavors meld.

   

5. Stir in the chopped green olives and raisins, cook for 2 more minutes until heated through, and serve the warm picadillo over the cooked brown rice.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.