Chicken Picadillo and Rice with Black Beans
Any leftover chicken mixture can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream. Total time: 30 minutes.
4 servings (serving size: about 1 cup)
1 pound skinless, boneless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs (optional)
Place chicken in a food processor; pulse until ground.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.
While you are preparing the picadillo, you can prepare white rice, as per your usual. About 1 cup or dry rice, to 2 cups boiling water and let simmer covered for 20 minutes. When rice is desired texture, add 1 (15 oz) can of rinsed black beans. Stir together, and add some chopped cilantro. Serve beside picadillo.
For a little fun, you can serve these with warm wraps, a little cheddar cheese and sour cream. And all the other fixins that make a wrap impossible to fold up..:-)
Recipe and pic from Cooking Light, July 2006 , found online at MyRecipes.com