Tuesday, July 13, 2010

Picadillo

  • 2 T olive oil, divided
  • 1 lb ground beef
  • 1 medium onion
  • 1 green bell pepper
  • 2 cloves chopped garlic
  • 6 c canned tomatoes, half-drained
  • 1 5-oz jar green olives
  • 1 5-oz jar capers, rinsed and drained
  • 1/2 c golden raisins
  • 1/4 c white vinegar
  • 1 tsp ground cumin
  • 1 tsp ground cloves
  • 2 dried bay leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp ground cinnamon
  • 1/4 c chopped parsley
  • 1 bag yellow rice
  • 1/4 c sliced, toasted almonds
Heat olive oil over medium heat and saute garlic, onion, and green pepper until onions are transparent. Transfer this mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the meat.

In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves, and cumin; simmer over medium heat for 10 minutes.

Place the olive mixture and the onion mixture in the pot with the ground beef. Add tomatoes, raisins, and parsley; cook for one hour over medium heat, stirring occasionally.

Serve over yellow rice and garnish with toasted almonds.


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