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    You are in: Home / Recipes / Pintos Picadillo Recipe
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    Pintos Picadillo

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    1 Total Reviews

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    • on January 25, 2013

      At least once a week I slow cook the dinner and once a week we are doing "meatless" meals so this was a good new recipe to find. I was a little unclear how to serve it though... it was more of a skillet meal with the rice stirred in and beef picadillo would be served with tortillas and sides. I didn't have any tortillas on hand and we were in a hurry so I think I served it as a one pot meal.
      I did have to make some substitutions due to what I had on hand. No green chiles and just a small amount of sweet pepper so I also added some carrots in step 1. I added some jalepeno tabasco sauce but never did quite make it to "spicy". That was for the best though since my family has a low spice tolerance! My apples were on the small side so I added 2 and didn't regret it. I used chicken stock and brown rice. The black olives and raisins were omitted. Hubby said he would like the olives and I was thinking of only adding the raisins next time. Rather than black olives, I think green ones or some capers would be a nice touch. The almonds do add to the dish but I think I may sprinkle them on top of each serving. DD doesn't like them.

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    Nutritional Facts for Pintos Picadillo

    Serving Size: 1 (569 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 830.0
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 414.7 mg
    Total Carbohydrate 162.6 g
    Dietary Fiber 25.8 g
    Sugars 22.0 g
    Protein 29.5 g

    The following items or measurements are not included:

    vegetable stock


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