Mains | 30 Minutes or Less, Budget-minded | Beef
SERVES 4 - START TO FINISH: 20 minutes
2 cups steamed rice, for serving
1 pound extra-lean ground beef
2 teaspoons vegetable oil
1 large onion, chopped
1 teaspoon bottled minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1 can (14 1/2 ounces) salt-free stewed tomatoes
1/4 cup sliced, pimento-stuffed green olives, drained1/4 cup raisins
1/4 cup white wine or apple juice, optional
Chopped parsley, optional garnish
1. Make the rice according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic. Add beef and raise heat to medium-high. Stir and cook until beef is nearly cooked through, about 5 minutes. Add pepper, cumin, cloves and cinnamon. Stir to incorporate.
2. Add tomatoes with juice, olives, raisins and white wine or apple juice. Reduce heat to medium-low. Continue simmering, stirring occasionally, for 5 minutes, until liquid has nearly evaporated. Picadillo should be moist, but not soupy. Serve at once over hot rice with chopped fresh parsley, if desired.
Approximate Values Per Serving: 412 calories (47% from fat), 22 g fat (9 g saturated), 78 mg cholesterol, 23 g protein, 28 g carbohydrates, 2 g dietary fiber, 167 mg sodium
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Just wanted to say thanks for the great recipe for the leek and potato soup that was published in the San Diego Tribune.
I just made it, tastes great, REAL easy. My wife tried it (she hates cold soup), she likes it, win-win all around!
Keep those great recipes coming!!
San Diego, CA
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