Picadillo with Rice & Beans
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Serve this saucy cinnamon-spiced dish of ground beef and olives as they do in Mexico--with beans and rice on the side.
Ingredients
- 1 pound extra-lean ground beef
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 medium-size onion, chopped
- 3 gloves garlic, sliced
- 1 can (14.5) ounces diced tomatoes with jalapenos, drained
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1/2 cup golden (or regular) raisins
- 10 Spanish olives, sliced (about 3 tablespoons)
- 2 tablespoons tomato paste
- 1/4 teaspoon salt
- Rice&Beans (recipe follows)
- In a large nonstick sauce pot, combine ground beef, cinnamon and cloves. Cook over medium-high heat for 5 minutes, breaking meat apart with a wooden spoon.
- Stir in onion, red pepper and garlic. Continue to cook an additional 5 minutes. Add drained tomatoes, vinegar and sugar. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally. While meat simmers, prepare Rice & Beans (see below).
- Uncover and stir in raisins, olives, tomato paste and salt. Cook 5 minutes. Serve with Rice & Beans.
- Heat 2 teaspoons olive oil in a medium-size saucepan over medium heat. Add 1/2 sweet red pepper, chopped; 1 jalapeno, seeded and minced; and 1 clove garlic, minced. Cook 5 minutes to soften. Add 1 large pinch saffron or 1/16 teaspoon turmeric and 2 cups water. Bring to a boil over high heat. Stir in 1 cup long-grain white rice and 1/2 teaspoon salt. Cover and reduce heat to low. Cook 20 minutes, or until all the water is absorbed. Uncover rice, and gently stir in 1 can (15.5 ounces) pinto beans, rinsed and drained. Let stand, covered, until serving.
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