Revoltillos

READY IN: 25mins
Recipe by Podkayne

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.

Top Review by Adrien W.

This is a family classic for me. Mom treasured her Fanny Farmer, and discovered this one long ago. My advice to anyone that tries it: use ground chuck (not turkey), and kalamata black olives. Canned black spanish olives are tasteless by comparison. Also, season with bay leaves and a little cayenne pepper.

Ingredients Nutrition

Directions

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

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