Low Sodium Classic Picadillo
Discover the vibrant flavors of Low Sodium Classic Picadillo, a healthier twist on a traditional Latin comfort dish. This recipe swaps out added salt for bold spices like cumin, oregano, and smoked paprika, creating a savory and aromatic experience that doesn’t compromise on taste. Lean ground beef is perfectly browned and simmered alongside sweet raisins, tangy pimento-stuffed olives, and a rich blend of no-salt-added diced tomatoes and tomato sauce. With tender sautéed onions, green bell peppers, and a splash of low sodium beef broth, every bite is hearty and satisfying. Ready in just under an hour, this low-sodium picadillo pairs beautifully with rice or boiled potatoes, making it an easy and wholesome choice for weeknight dinners. Keywords: low sodium recipe, picadillo, healthy comfort food, Latin-inspired dish.
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 garlic cloves, minced
- 15 ounces canned no-salt-added diced tomatoes
- 8 ounces unsalted tomato sauce
- 0.5 cup low sodium beef broth
- 0.5 cup raisins
- 0.5 cup pimento-stuffed green olives, sliced
- 1 unsalted bay leaf
- 1 teaspoon cumin
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and green bell pepper to the skillet, sautéing until they are tender, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the lean ground beef to the skillet, breaking it up with a spoon. Cook until it is browned and no longer pink, about 8 minutes.
Drain any excess fat from the skillet to keep the dish lean.
Stir in the canned diced tomatoes, unsalted tomato sauce, and low sodium beef broth.
Add the raisins, sliced green olives, and bay leaf, mixing well to combine.
Sprinkle in the cumin, ground black pepper, dried oregano, and smoked paprika.
Reduce the heat to low, cover, and let the picadillo simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Remove the bay leaf before serving.
Serve the picadillo over warm rice or with boiled potatoes for a comforting meal.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 83.1 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2730 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
