Picadillo with Rice
Recipe from Family Circle

This ground beef recipe is a delightful mix of meat, tomatoes, olives, raisins, cinnamon and other spices. Here, it's served Cuban-style with rice.

Picadillo with Rice

by 5  people

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  • 1   large 
    onion, finely chopped
  • 2   cloves 
    garlic, finely chopped
  • 1 1/2  teaspoons 
    ground cinnamon
  • 1   teaspoon 
    dried oregano
  • 1   teaspoon 
    ground cumin
  • 1   pound 
    extra-lean ground beef
  • 1   can 
    (14.5 ounces) recipe-ready diced tomatoes in juice
  • 2   tablespoons 
    tomato paste
  • 1/4  cup 
    dark seedless raisins
  • 1/3  cup 
    stuffed green olives, sliced
  • 1/2  teaspoon 
  • 3   cups 
    hot cooked brown or white rice
Lightly coat large nonstick skillet with cooking spray. Place over medium heat. Add onion; cook until softened, about 3 minutes. Add garlic, cinnamon, oregano and cumin; cook 30 seconds. Add beef; cook, stirring to break up clumps of meat, until beef is lightly browned, about 3 minutes.
Stir in tomatoes with juice, tomato paste, raisins, olives and salt. Heat to boiling over medium-high heat, stirring occasionally. Lower heat; simmer, covered, stirring occasionally, for 30 minutes. Serve over rice. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 301, Fat, total (g) 9, chol. (mg) 28, sat. fat (g) 3, carb. (g) 35, fiber (g) 4, pro. (g) 20, sodium (mg) 619, Percent Daily Values are based on a 2,000 calorie diet
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