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    You are in: Home / Recipes / Revoltillos Recipe
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    Revoltillos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Podkayne's Note:

    This odd dish appears in the Fanny Farmer cookbook. The salty olives and sweet raisins make a delicious contrast. We've modified the recipe to be a little lighter and suit our tastes. It's also fine with white rice, and can be made with ground beef or ground pork, or leftover cooked meat. The googling I've done seems to imply that this is the Spanish version of hash, and it is indeed a good way to use up leftover pot roast and/or rice. You can also cook the rice while cooking the other ingredients; just start cooking the meat about 10 minutes before the rice is done.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brown the meat in a large skillet or dutch oven.
    2. 2
      Add the onions and cook until transparent. Add the bell pepper, and saute until tender.
    3. 3
      Add the rice, olives, and raisins and heat through. (Raisins should be plump.).
    4. 4
      Season with salt and pepper to taste.

    Ratings & Reviews:

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    Nutritional Facts for Revoltillos

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 453.5
     
    Calories from Fat 137
    30%
    Total Fat 15.2 g
    23%
    Saturated Fat 3.4 g
    17%
    Cholesterol 89.6 mg
    29%
    Sodium 482.7 mg
    20%
    Total Carbohydrate 55.5 g
    18%
    Dietary Fiber 5.5 g
    22%
    Sugars 12.6 g
    50%
    Protein 24.6 g
    49%

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