Spanish Picadillo Con Arroz
- Reviews 2
Ready In: 1 hr
Serves: 6
Ingredients
- 1 cup white rice (preferably Uncle Ben's)
- 2 cups water
- 4 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, finely chopped
- 4 garlic cloves, minced divided
- 2 lbs lean ground beef
- 1 (14 ounce) can chopped tomatoes, drained
- 2 tablespoons tomato paste
- 1⁄4 teaspoon cumin
- 2 teaspoons oregano
- 1⁄2 cup pitted green olives, sliced or 1⁄2 cup capers
- salt and pepper
Directions
- 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.
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