Picadillo
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1-1/2 cups brown rice
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1 pound extra lean ground beef
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1 medium onion, chopped
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1 clove garlic, chopped
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2 tomatoes, chopped
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1 green pepper, chopped
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1 cup diced carrots
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1 medium zucchini, diced
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1/2 cup raisins
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1 teaspoon salt
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1/4 teaspoon cayenne or black pepper
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1/8 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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1/4 cup slivered almonds
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1/4 cup sliced pimiento-stuffed olives
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Cook brown rice according to package directions.
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Cook and stir beef, onion and garlic in large skillet until beef is light brown. Add tomatoes, green pepper, carrots, zucchini, raisins, salt, cinnamon and cloves. Bring to a boil. Reduce heat and simmer, uncovered, 10 to 15 minutes or until thickened.
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While meat mixture cooks toast almonds. Cook and stir nuts in a small skillet over medium heat until golden, 2 to 3 minutes. When meat mixture has thickened stir in almonds and olives. Serve with rice.
Yields 6 servings.
| Nutrition Facts Servings per recipe: 66..................... |
| Amount Per Serving |
| Calories 4007.......................... Calories from fat 162 |
| ............................................................
%
Daily Value Total Fat 18g............................ 81 44 27% ......... Saturated Fat 6g1 29% Cholesterol 52mg.....3 17% Sodium 471mg........ n 20% Carbohydrate 42g...... ...... 14% ............Dietary Fiber 5g........ 20% Protein 19g................................................ 39% Vitamin A: 131% Vitamin C: 54% Folacin: 9% Calcium: 6%......... Iron: 18% Potassium: 20% |
Source: Modified from original sources: Crocker, Betty (pseudo). (1980) Betty Crocker's International Cookbook. General Mills, Inc., Minneapolis, Minnesota; California Health Department at http://recipefinder.nal.usda.gov/
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu