Chicken and bean picadillo

SmartPoints® value per serving
Total Time
15 min
5 min
10 min
Based on picadillo, a popular Cuban dish, this recipe makes for hearty skillet entrée. Here, we’ve used canned tomatoes, garlic, onion, cinnamon and cumin for an authentic taste but unlike traditional picadillo, we’ve added cannellini beans for an extra dimension of earthy flavor and boost in fiber. We also replaced ground beef with ground chicken to make this a leaner version. For more sweet and savory Cuban flare, stir in some raisins and sliced green olives. Serve over rice and add your favorite green vegetable to your plate to round out the meal. You could also substitute black beans for cannellini beans if desired.


Olive oil

2 tsp

Uncooked onion(s)

1 medium, finely chopped

Garlic clove(s)

3 medium clove(s), minced

98% fat-free uncooked ground chicken breast

½ pound(s)

Table salt

½ tsp

Ground cinnamon

½ tsp

Ground cumin

¼ tsp

Black pepper

¼ tsp, freshly ground

Canned cannellini beans

15½ oz, rinsed and drained

Canned diced tomatoes

14½ oz, fire-roasted variety


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until light golden brown, about 3 minutes. Add the chicken and cook, breaking it apart with a wooden spoon, until browned, about 2 minutes. Add the salt, cinnamon, cumin, and pepper; cook, stirring occasionally, about 30 seconds.
  2. Add the beans and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes. Yields 1 cup per serving.