Picadillo and Rice
- Total Time
A favorite dish in many Spanish-speaking countries. Variations abound but there are a few ingredients they all contain: ground meat, tomatoes, garlic, and onions.
instant long grain white rice½ cup(s)
uncooked lean ground beef½ pound(s), (10% or less fat)
uncooked red onion(s)1 medium, finely chopped
ground cumin½ tsp
ground cinnamon⅛ tsp
canned diced tomatoes1 cup(s), with green chilies
raisins1 Tbsp, dark
capers1 tsp, nonpareil, drained
table salt¼ tsp
- Cook the rice according to package directions, omitting the salt, for 3–4 minutes less than directed. Remove from the heat and let stand, covered, about 5 minutes.
- Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the beef and onion; cook, breaking the meat up with a wooden spoon, until browned, about 8 minutes. Drain off any fat.
- Stir in the cumin and cinnamon; cook 30 seconds. Add the tomatoes, water, raisins, capers, and salt; bring to a boil. Reduce the heat to medium and cook until slightly reduced, 4–5 minutes. Serve the picadillo over the cooked rice. Yields 1 cup picadillo and 2/3 cup rice per serving.