Recipe - Picadillo With Rice And Black Beans -Prevention

1 pound Ground turkey breast
1 cup Water
20 ounce Salsa; thick and chunky; or
2+1/4cups mild picante,
divided use
1 cup Cooked black beans; rinsed
and drained
1 cup Tenminute brown rice
1 Apple; peeled and cored, and
cut into chunks
12 Stuffed Spanish olives;
cut or sliced up
One fourth cup Raisins or dried cranberries
1 ounce Slivered almonds; optional

Brown ground turkey breast in a large nostick skillet over medium heat.

Meanwhile, combine water, 1 cup salsa and black beans in a sauce pan. Bring
to a boil over mediumhigh heat. Add brown rice. Stir, cover and reduce
heat to low. Cook 10 minutes and remove from heat.

Meanwhile, add remaining salsa (1+One fourth cup), apple, olives and raisins to
cooked meat. Cover and cook 5 minutes.

Serve picadillo with rice on side. Garnish with slivered almonds. Serves 4.
[Per Serving: Cal. 376, Fat 4.6 g (CFF 11%), Fiber 9.5 g., Chol. 72 mg.,
Sod. 1075 mg., Pro. 38.6 g. Also a good source of Niacin and B12.]

ABOUT THE RECIPE: "This recipe is a fantastic weeknight dinner, but Karen
and I have used it for entertaining when prep time is short. I like to use
Craisins (dried cranberries) and a green Granny Smith apple." Chef Ney
11/98 Prevention online http://healthyideas.com/
~(kitpath@earthlink.net)

Recipe by: Chef Ney c1998 Healthy Ideas

Posted to EATLF Digest by kitpath@earthlink.net on Nov 09, 1998, converted
by MM_Buster v2.0l.