Pintos Picadillo
- Ready In:
- 6hrs 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 small red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 (15 1/2 ounce) cans pinto beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 (4 ounce) can diced mild green chilies, drained
- 1 granny-smith apple, peeled, cored and chopped
- 1 cup vegetable stock
- salt & freshly ground black pepper
- 2 cups long grain rice, cooked (or brown rice)
- 1⁄2 cup golden raisin
- 1⁄4 cup black olives, drained and sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons slivered almonds, toasted
directions
- Heat oil in a large skillet over medium heat. Add the onion and bell pepper, cover and cook until softened, about 5 minutes.
- Transfer the vegetables to a 3 1/2 -4 quart slow cooker. Add the garlic, beans, tomatoes, chilies, apple, and stock; season with salt and pepper, cover and cook on low for 6-8 hours. About 10 minutes before serving, stir in the rice, raisins, olives, parsley and almonds.
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Reviews
-
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.<br/>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.
RECIPE SUBMITTED BY
DailyInspiration
United States