AUTHENTIC MEXICAN PICADILLO
Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
- Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g
ARROZ CON PICADILLO
I'm half Cuban and my Grandmother use to make this for the whole family. Yummy for your tummy. I hope you enjoy it as much as my family has and still do.
Provided by Cathy Tuten
Categories Beef
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a semi-deep pan, cook meat, onions, peppers, garlic, and olives. Drain fat.
- 2. add all other ingredients and cook on low for about 25 to 30 minutes. Serve over white rice.
SPANISH PICADILLO CON ARROZ
This is comfort food, from my childhood. It is my mother's wonderful recipe, that was probably passed on from my grandmother. Typically the Picadillo is made with raisins added as well. I have omitted the raisins in this recipe, as we do not care for them. However if you wish you may add a couple of tablespoons of raisins, at the same time you add the olives. This dish is served with the Picadillo on top of the rice. It goes lovely with salad on the side.
Provided by Expat in Holland
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a pot with a lid, heat 1 tbsp olive oil over medium heat. Add 1 clove garlic minced, and sauté for 1 minute. Do not brown.
- Add rice to pan and stir well to combine. Stir constantly until all is coated and hot, about 2 minutes.
- Add water to rice mixture and bring to a boil. Cover with lid, lower heat to low, and simmer mixture for 20 minutes.
- Turn off heat, and let set for 5minutes.
- Meanwhile, in a large fry pan, heat 3 tbsp olive oil, over medium heat.
- Add onion, green pepper and 3 cloves minced garlic. Sauté about 5 minutes until onion turns transparent.
- Add ground beef and brown well, breaking up large pieces. Stir frequently.
- Add canned tomatoes, tomato paste, cumin, and oregano. Stir well to combine.
- Cover. Reduce heat to low and simmer mixture for 20 minutes.
- Add olives, salt and pepper and simmer mixture covered for 5 minutes.
- If mixture is watery, just remove cover and simmer for 5 minutes longer.
- Serve immediately over the hot cooked white rice.
Nutrition Facts : Calories 510.4, Fat 26.3, SaturatedFat 7.7, Cholesterol 98.3, Sodium 325.4, Carbohydrate 33.4, Fiber 3, Sugar 4, Protein 33.8
ARROZ CON POLLO
Steps:
- Preheat the oven to 400 degrees F.
- Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
- Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
- Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
- Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
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