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Picadillo

8
Points®
Total Time
50 min
Prep
19 min
Cook
31 min
Serves
6
Difficulty
Easy
Picadillo is a delectable savory, sweet, and salty combination and is a favorite dish in many Spanish-speaking countries.

Ingredients

Vegetable oil

1 Tbsp

Red bell pepper

1 large, seeded and chopped

Red onion

1 medium, chopped

Garlic

2 clove(s), minced

Uncooked lean ground beef

1 pound(s), (10% or less fat)

Canned crushed tomatoes

1½ cup(s)

Frozen green peas

1 cup(s)

Raisins

¼ cup(s), dark, chopped

Olives

6 olive(s), small, green, pitted and chopped , about 2 tablespoons

Ground cumin

1 tsp

Hot pepper sauce

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Cooked white rice

2 cup(s), long-grain, hot

Instructions

  1. Heat the oil in a large nonstick skillet over medium heat. Add the bell pepper, onion, and garlic. Cook, stirring, until the onion is golden, 7–10 minutes. Add the beef and cook, breaking it up with a spoon, until the meat browns, about 6 minutes.
  2. Stir in the tomatoes, peas, raisins, olives, cumin, hot pepper sauce, salt, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the flavors meld, about 10 minutes. Serve with the rice.
  3. yield 1 cup picadillo with 1⁄3 cup rice per serving.

Notes

In Cuba it is often served with rice and beans, while in Mexico it is used as a flavorful stuffing for chiles rellenos, enchiladas, tacos, tamales, and tostados.

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