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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Called picadilla in Spinach, this hash is wonderful served over white rice or even in a breakfast omelet.—Adrianna Still Cruz, Weston, Florida Ingredients:
1-1/2 pounds ground turkey or beef |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 can (14-1/2 ounces) diced tomatoes, undrained |
3 tablespoons tomato paste |
1/3 cup raisins |
1/3 cup sliced pimiento-stuffed olives |
1 tablespoon cider vinegar |
3 garlic cloves, minced |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup frozen peas |
hot cooked rice |
Directions:
1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, raisins, olives, vinegar, garlic, cumin, salt and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add peas; cover and cook 5 minutes longer or until heated through. Serve with rice. Yield: 6 servings.
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