Wednesday, June 29, 2011


There are versions of Picadillo from a number of countries; Wikipedia lists variations from Cuba, the Dominican Republic, the Philippines, Puerto Rico, and Mexico.  The version below is from one of my many WeightWatchers cookbooks, and is good either served over rice or rolled up in a tortilla.  Quick and easy to make, with simple ingredients.

6 servings
adapted from  WeightWatchers, In One Pot

1 T. vegetable oil
1 large red bell pepper, seeded and chopped
1 onion, chopped
2 large garlic cloves, minced
1 lb. lean ground beef
1-1/2 c. canned crushed tomatoes
1 cup frozen peas
1/4 cup raisins, chopped
2 T. pitted green olives, chopped (with pimentos fine)
1 t. ground cumin
1 t. hot pepper sauce
salt and pepper to taste
2 cups cooked rice

Heat the oil on medium heat and saute the pepper, onion and garlic.  Cook until the onion is golden, about 8 minutes.  Add the beef, breaking it up, and brown the meat, about 6 minues.

Stir in all the other ingredients except the rice.  Bring to a boil, then reduce heat and simmer, covered, about 10 minutes.  Serve with rice.  Or instead of rice, heat up corn tortillas and use as a stuffing for those.