A popular dinner in many Latin countries, picadillo has many regional variations. Typically made with rice, beans and ground beef, this Cuban-style picadillo (pronounced pi-ca-di-yo) is one of the zestier versions featuring raisins and green olives.
Heat the oil in a large, nonstick skillet set over medium-high heat. Add beef into the skillet; brown evenly. Add onion, red pepper, garlic, salt and pepper. Cook, stirring often, for 5 minutes or until tender. Stir in raisins, tomato sauce, broth and olives. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Meanwhile, bring 2 cups (500 mL) of water to a boil. Add the rice and bay leaf. Cover and reduce heat to medium-low. Cook for 15 to 17 minutes or until most of the liquid is absorbed and rice is tender. Remove from heat; stir in beans and let stand for 5 minutes. Discard bay leaf. Add coriander and fluff with a fork.
Serve the rice and beans with the beef mixture on top and tortillas on the side
1 tsp canola oil 1 lb lean ground beef 1 cup finely chopped onion 1 cup diced red pepper 2 cloves, garlic minced 1/2 tspeach salt and pepper 1 cup raisins 1 cup plain tomato sauce 1/2 cup beef broth 1/2 cup chopped pimento stuffed green olives 1 cup uncooked, U.S. long grain white or brown rice 1 bay leaf 1 can 19 oz (540 mL) red kidney or pinto beans, drained and rinsed 1/4 cup chopped fresh coriander or sliced green onion Fresh corn or wheat flour tortillas (optional)
Per Serving (Size): 1/6 recipe rice and beans Calories 681 Fat (g) 14 Protein (g) 37 Carbs (g) 99 Fibre (g) 15 Sodium (mg)685 Source: www.riceinfo.com
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