Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

Picadillo Chowder with Rice Browns

In Latin America, a picadillo usually consists of finely chopped well-seasoned meat and vegetables served alongside a bed of rice. Here, we've transferred the concept to the soup pot to spice up your cold winter nights.

Get access to everything we publish when you sign up for Outside+.

PicadilloChowder Rice Picadillo
Jodi Pudge

Nutritional Bonus:
In 1 serving of this dish, you’ll consume 15% of your day’s iron, 58% niacin, 80% thiamine and 53% vitamin B6. Plus, the selenium-rich pork also boosts thyroid function and may help reduce pain from rheumatoid arthritis.

FULL PRICE
$11.35
COST PER SERVING
$2.84

Servings
4
Prep Time
30 min
Cook Time
30 min
Duration
60 min

Ingredients

  • 3/4 cup brown rice
  • 2 egg whites
  • 2 tsp extra-virgin olive oil, divided

Chowder

  • 1 lb lean ground pork
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, chopped
  • 32 oz low-sodium fat-free chicken broth
  • 1 cup black beans, drained and rinsed
  • 1/4 cup brown rice
  • 1 tsp ground cumin
  • 1 tsp chile powder
  • Juice 1 lime
  • Chopped fresh parsley for garnish, optional

Preparation

  1. Prepare 3/4 cup rice according to package directions. Remove from heat and fluff with a fork; set aside.
  2. 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.
  3. Remove pot from heat, pour pork mixture into a heat-proof colander and drain fat from meat. Return pork mixture to pot and add broth. Stir in beans, 1/4 cup rice, 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.
  4. Prepare rice browns: In a large bowl, gently combine cooked rice from Step One with egg whites, mixing with fingertips. Heat 1 tsp oil for 1 minute in a medium pan on medium heat. Add 4 separate 1/8-cup scoops of rice mixture to pan and use the flat side of a spatula to gently press each 1 into a small patty. Cook for 4 minutes, shaking pan slightly halfway through to ensure patty doesn’t stick. Quickly slide a spatula underneath each patty and flip over. (TIP: The goal is to jostle the cakes as little as possible.) 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.

Nutrition Information

  • Serving Size 2 rice browns and 2 c chowder
  • Calories 362
  • Carbohydrate Content 40 g
  • Cholesterol Content 74 mg
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 34 g
  • Saturated Fat Content 2 g
  • Sodium Content 171 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g