Makes: 6 Servings
Prep time: 10 minutes
Cook time: 40 minutes
Picadillo is a delicious stew made with ground beef, tomatoes, and other ingredients. It is a popular dish in South American countries and the Caribbean. Serve it over rice or as a filling in tacos.
- 1/2 cup Brown rice, long-grain, uncooked
- 1 cup Water
- 12 ounces Ground beef, 90% lean, raw, fresh or frozen
- 1 1/4 cups Onions, fresh, 1/4" diced
- 1 cup Green bell peppers, fresh, 1/4" diced
- 1 clove Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced)
- 1/3 cup Tomatoes with juice, diced, canned
- 1 cup Tomato sauce, canned
- 1/2 cup Raisins, seedless, unpacked
- 1/4 teaspoon Oregano, dry
- 1/2 teaspoon Cumin, dry, ground
- 2 tablespoons Cilantro, fresh, chopped (optional)
- Combine brown rice and water in a small stockpot.
- Heat on medium-high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, about 15-20 minutes. Stir once. Cover and cook an additional 10 minutes over low heat. Fluff the rice gently with a fork.
- Heat a medium skillet on medium-high heat on top of stove.
- Brown ground beef. Drain. Heat to 165 degF or higher for at least 15 seconds.
- Add onions, bell peppers, and garlic to ground beef. Saute on medium-high heat until onions and bell peppers are soft. Stir frequently.
- Add diced tomatoes with juice, tomato sauce, raisins, oregano, and cumin. Bring to a boil and remove from heat.
- Serve 1/2 cup picadillo over 1/4 cup rice. Garnish with 1 teaspoon cilantro (optional).
Source: CACFP Multi-Cultural Recipe Project - Team Nutrition: Adapted from recipe by Learning Care Group.
Total Fat 6 g
Saturated Fat 2 g
Sodium 147 mg
Total Carbohydrate 23 g
Dietary Fiber 2 g
Total Sugars N/A
Added Sugars included N/A
Protein 15 g
Vitamin D N/A
Calcium 34 mg
Iron 2 mg