Picadillo and rice
2
Points®
Total time: 36 min • Prep: 13 min • Cook: 23 min • Serves: 2 • Difficulty: Easy
Picadillo makes a great company dish, as it is easy to prepare and serve a large batch—so double or triple this recipe if you like. You can also make it a day ahead of time; the flavor will only improve. This is a favorite in many Spanish-speaking countries, and will soon become one of yours. Variations abound, but there are a few ingredients they all contain: ground meat, tomatoes, garlic, and onions. The remaining ingredients usually reflect the region in which the dish is prepared. If you've never used them before, nonpareil capers are very small capers. You can substitute regular capers and chop them.
Ingredients
Instant long grain white rice
½ cup(s)
Uncooked lean ground beef
½ pound(s)
Red onion
1 medium
Ground cumin
½ tsp
Ground cinnamon
⅛ tsp
Canned diced tomatoes
1 cup(s)
Water
¼ cup(s)
Raisins
1 Tbsp
Capers
1 tsp
Table salt
¼ tsp
Instructions
1
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.
2
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.
3
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.
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