Shortcut Chicken Picadillo

Name: Shortcut Chicken Picadillo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 c quick-cooking brown rice; 1/2 tsp salt; 3/4 lb ground chicken; 1 medium onion, chopped; 1 small red bell pepper seeded and chopped; 2 garlic cloves,minced; 1 tsp ground cumin; 1 oz 16 oz salsa

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By NIKKI SMITH
@adorefood

In Cuba where my boyfriend is from, they serve picadillo with black bean and ground beef. I decide to change it up a little and use chicken for a healthier version.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

10 Min

Cook:

15 Min

Ingredients

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1 c

quick-cooking brown rice
1/2 tsp

salt
3/4 lb

ground chicken
1 medium

onion, chopped
1 small

red bell pepper seeded and chopped
2

garlic cloves,minced
1 tsp

ground cumin
1 oz

16 oz salsa

How to Make Shortcut Chicken Picadillo

Step-by-Step

Prepare the rice with 1/4 teaspoon of the salt according to package directions, omitting any fat.
Meanwhile, spray a large nonstick skillet with canola nonstick spray and set over med-high heat. Add the chicken and cook, stirring frequently to break it up, until browned and cooked through, about 5 minutes.
Add the onion , bell pepper, garlic, and cumin, cook stirring occasionally, until the vegetables are softened, about 4 minutes. Stir in the salsa and then the remaining 1/4 teaspoon salt; cook until heated through and slightly thickened, about 2 minutes. Serve the picadillo over rice.

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