Popular Latin dish blends sweet with savory

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. This dinner contains 590 calories per serving with 18 percent of calories from fat.

Wine suggestion: Wow. First time I've had to match a wine to buffalo picadillo. I'd say a barbera. I hear that's what they serve with it in Italy.

Helpful hints:

Ground buffalo can be found in the fresh meat case or frozen meat section of most supermarkets. Extra-lean ground beef may be substituted.

Look for a tomato sauce with no added salt or sugar.

If frozen chopped onion and green pepper are not available, try the salad bar.

Picadillo

Makes 2 servings 

u 1 tablespoon canola oil

u 1 cup frozen, diced or chopped onion

u 1 cup frozen, diced or chopped green bell pepper

u 2 medium garlic cloves, crushed

u 12 ounces ground buffalo

u 2 cups no-salt-added tomato pasta sauce

u 1/4 cup raisins

u 2 tablespoons white vinegar

u Salt and freshly ground pepper

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

Heat the oil in a nonstick skillet on medium-high heat. Sauté 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 two dinner plates and top with picadillo.

Per serving: 590 calories (18 percent from fat), 11.5 g fat (2.4 g saturated, 6.7 g monounsaturated), 108 mg cholesterol, 46.5 g protein, 76.7 g carbohydrates, 8.4 g fiber, 142 mg sodium.