Dinner

Picadillo Chowder with Rice Browns is for Dinner.

Picadillo Chowder with Rice Browns takes 30 minutes to prepare.

Picadillo Chowder with Rice Browns takes 30 minutes to cook.

Picadillo Chowder with Rice Browns makes 4 servings.

The ingredients for Picadillo Chowder with Rice Browns are:

Rice Browns:
3/4 C rice
2 egg whites
2 t extra virgin olive oil

Chowder:
1 lb lean ground pork
1 medium yellow onion, chopped
4 cloves garlic, chopped
32 oz low-sodium fat-free chicken broth
1 C black beans (cooked)
1 t ground cumin
1/2 t chili powder
juice 1 lime
chopped fresh parsley as a garnish (optional)

Here is how you make Picadillo Chowder with Rice Browns:

One: Prepare 3/4 C rice according to package directions. Remove from heat and fluff with a forok; set aside.Two: Prepare chowder: place a large stockpot on medium heat. Add pork and onion and cook for 3 minutes or until pork is opaque and onion begins to turn translucent. Stir in garlic and cook for 2 more minutes.Three: Remove pot from heat, pour pork mixture into a heat-proff colander and drain fat from meat. Return pork mixture to pot and add broth. Stir in beans, cumin and chile powder. Bring chowder to a boil, then reduce to a simmer and cook for 20 minutes. Stir in lime juice and continue to simmer for another 15 minutes.Four: Prepare rice browns. In a large bowl, gently combine cooked rice from step 1 with egg whites, mixing with fingertips. Heat 1 tsp oil for 1 minute in a medium pan on medium heat. Add 4 seperate 1/8 C scoops of rice mixture to pan and use the flat side of a spatula to gently press each into a small patty. Cook for 4 minutes, shaking pan slightly halfway through to ensure patty doesn't stick. Quickly slide spatula underneath each patty and flip over. Cook for 4 more minutes, then remove patties from heat and place on a paper towel to drain. Repeat process with remaining 4 rice browns. Garnish chowder with parsley, if desired, and serve with crispy-hot rice browns on the side.Each serving is 2 C chowder and 2 rice browns. Number of Servings: 4Recipe submitted by SparkPeople user AFHARPERS.

The nutritional information for Picadillo Chowder with Rice Browns is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 297.7

• Total Fat: 7.4 g
• Cholesterol: 65.0 mg
• Sodium: 713.0 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 4.7 g
• Protein: 33.1 g