Picadillo with Rice and Black Beans |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I used to love eating Picadillo when I lived in Key West many years ago. Found this recipe in the paper so I can now enjoy this again. I don't eat beef so I use ground turkey breast instead. Easy quick little dinner. Ingredients:
1 lb lean ground beef or 1 lb ground turkey breast |
1 1/4 cups water |
2 1/2 cups chunky salsa, divided (mild or medium) |
1 (15 ounce) can rinsed and drained black beans |
1 cup quick cook brown rice |
1 cored peeled and chopped apple (about 1/2 inch dice) |
12 stuffed spanish olives, sliced |
1/4 teaspoon cinnamon |
1/4 cup raisins |
1/4 cup slivered almonds |
Directions:
1. Cook beef or turkey on medium heat in a large non-stick skillet for 5 minutes or until no longer pink; drain well.
2. Meanwhile, combine water, 1 cup salsa and beans in a 3 quart pan.
3. Bring to a boil over medium high heat.
4. Add rice.
5. Stir, cover and reduce heat to low.
6. Cook 10 minutes and remove from heat.
7. To cooked meat, add remaining 1 1/2 cups salsa, apple, olives, cinnamon and raisins.
8. Cover and cook for 7 minutes or until apples are softened and mixture is heated through.
9. Serve picadillo with rice and beans mixture.
10. Garnish with slivered almonds.
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