Turkey Picadillo with Rice
Makes 1 serving

INGREDIENTS
160 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.)
60 g Onion
60 g Green pepper
2 cloves, about 6 g Garlic
200 g Chopped tomatoes, tinned
20 g Olives, pitted (Green ones, halved. About six.)
15 g Raisins
A teaspoon Ground cumin
A pinch Ground cinnamon
A splash Red wine vinegar
140 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)

METHOD
1. Soften the onion and pepper in a sprayed pan for six minutes, then add the garlic, cumin and cinnamon and stir for a minute.
2. Add the mince and cook over a high heat, breaking it up, until it has lost its pink and started to catch.
3. Add the tomatoes, olives and raisins with a pinch of salt and simmer uncovered for twenty minutes, until thick.
4. Stir in the vinegar, taste for salt and serve over the rice.

Contains sulphites.

RECIPE NOTES
The raisins are not optional. They are the point of picadillo, and fifteen grams is a scatter that sweetens the tomato without turning it into a pudding.
Everything in the pan is either meat or vegetable, so the rice is the only real carbohydrate. It can be swapped for black beans, which brings the protein up and the calories to roughly the same place.

Full recipe: https://www.getfuel8.com/recipes/turkey-picadillo-rice
