Picadillo is a classic Cuban dish that I’ve eaten since my childhood. It’s incredibly easy and versatile – which means it works great with white rice, empanadas, or papas rellenas.
How to Make It Low-Carb
Making picadillo low-carb and keto friendly is pretty straight forward!
- Use 1 ounce of tomato paste and add 7 ounces of water to form a paste. Substitute this for the tomato sauce
- Omit the raisins and add 1 tbsp of your preferred sugar alternative
- Serve over cauliflower rice instead of white rice