Picadillo Rice Recipe
Ingredients
| Lean ground pork/Beef | 3⁄4 Pound | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Chopped pepper | 1⁄2 Cup (8 tbs) (Use Green Or Sweet Red) | |
| Canned tomatoes | 16 Ounce, cut up (1 Can) | |
| Water | 2⁄3 Cup (10.67 tbs) | |
| Raisins | 2 Tablespoon | |
| Chopped pimiento stuffed olives | 2 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Ground cinnamon | 1 Dash | |
| Long grain rice | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1457 Calories from Fat 522
% Daily Value*
Total Fat 58 g88.8%
Saturated Fat 21 g104.9%
Trans Fat 0 g
Cholesterol 221.1 mg73.7%
Sodium 2033.9 mg84.7%
Total Carbohydrates 148 g49.2%
Dietary Fiber 14.2 g56.9%
Sugars 23.3 g
Protein 85 g169.3%
Vitamin A 98.6% Vitamin C 185.8%
Calcium 24.6% Iron 53.5%
*Based on a 2000 Calorie diet
Directions
Drain well.
Stir in undrained tomatoes, water, raisins, olives, chili powder, cumin, salt, and cinnamon.
Bring to boiling; stir in rice.
Reduce heat.
Cover and simmer about 20 minutes or till rice is tender.
If desired, garnish with additional sliced olives.
Chef
