Spanish Picadillo Con Arroz |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is comfort food, from my childhood. It is my mother's wonderful recipe, that was probably passed on from my grandmother. Typically the Picadillo is made with raisins added as well. I have omitted the raisins in this recipe, as we do not care for them. However if you wish you may add a couple of tablespoons of raisins, at the same time you add the olives. This dish is served with the Picadillo on top of the rice. It goes lovely with salad on the side. Ingredients:
1 cup white rice (preferably uncle ben's) |
2 cups water |
4 tablespoons olive oil |
1 large onion, chopped |
1 green bell pepper, finely chopped |
4 garlic cloves, minced divided |
2 lbs lean ground beef |
1 (14 ounce) can chopped tomatoes, drained |
2 tablespoons tomato paste |
1/4 teaspoon cumin |
2 teaspoons oregano |
1/2 cup pitted green olives, sliced or 1/2 cup capers |
salt and pepper |
Directions:
1. In a pot with a lid, heat 1 tbsp olive oil over medium heat. Add 1 clove garlic minced, and sauté for 1 minute. Do not brown.
2. Add rice to pan and stir well to combine. Stir constantly until all is coated and hot, about 2 minutes.
3. Add water to rice mixture and bring to a boil. Cover with lid, lower heat to low, and simmer mixture for 20 minutes.
4. Turn off heat, and let set for 5minutes.
5. Meanwhile, in a large fry pan, heat 3 tbsp olive oil, over medium heat.
6. Add onion, green pepper and 3 cloves minced garlic. Sauté about 5 minutes until onion turns transparent.
7. Add ground beef and brown well, breaking up large pieces. Stir frequently.
8. Add canned tomatoes, tomato paste, cumin, and oregano. Stir well to combine.
9. Cover. Reduce heat to low and simmer mixture for 20 minutes.
10. Add olives, salt and pepper and simmer mixture covered for 5 minutes.
11. If mixture is watery, just remove cover and simmer for 5 minutes longer.
12. Serve immediately over the hot cooked white rice.
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