Ingredients
-
1
-
1 1/4
-
2 1/2
-
1
-
1
-
1
-
12
-
1/4
-
1/4
-
1/4
-
-
-
-
-
Directions
Picadillo with Rice and Black Beans,used to love eating Picadillo when I lived in Key West many years ago. Found this recipe in the paper so I can now enjoy this again. I don’t eat beef so use ground turkey breast instead. Easy quick little dinner.,Very good! This one is a keeper.,A delicious, surprising combination of flavors and textures. Even my husband, who never gives any of my cooking more than four stars, likes it a lot. I did play a little fast and loose with the recipe. I had some brown rice already cooked, so I browned the beef and threw in everything else (minus the water) and cooked it all together. The olives were kind of small, so I threw in some extras. This combo is definitely a winner. When I make it again, I’ll toast the almonds in the toaster oven. Thanks for the recipe!
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Steps
|
1
Done
|
Cook Beef or Turkey on Medium Heat in a Large Non-Stick Skillet For 5 Minutes or Until No Longer Pink; Drain Well. |
|
2
Done
|
Meanwhile, Combine Water, 1 Cup Salsa and Beans in a 3 Quart Pan. |
|
3
Done
|
Bring to a Boil Over Medium High Heat. |
|
4
Done
|
Add Rice. |
|
5
Done
|
Stir, Cover and Reduce Heat to Low. |
|
6
Done
|
Cook 10 Minutes and Remove from Heat. |
|
7
Done
|
to Cooked Meat, Add Remaining 1 1/2 Cups Salsa, Apple, Olives, Cinnamon and Raisins. |
|
8
Done
|
Cover and Cook For 7 Minutes or Until Apples Are Softened and Mixture Is Heated Through. |
|
9
Done
|
Serve Picadillo With Rice and Beans Mixture. |
|
10
Done
|
Garnish With Slivered Almonds. |
