Piccadillo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
24 oz Beef/Chuck, Ground, Lean 90/10 or more (by SIGAL40) 1 cup, chopped Onions, raw .33 cup, packed Raisins .5 cup, chopped Green Peppers (bell peppers) 1 clove Garlic .25 tsp Oregano, ground 1 tsp, crumbled Bay Leaf 6 serving Spanish Olives w/pimento - 2 Olives 1 fl oz Red Wine .5 cup Tomato Sauce, with tomato tidbits .125 tsp Nutmeg, ground .5 tsp Hot Sauce, Tapatio 3 cup White Rice, medium grain 1 cup Fresh Tomato (Chopped or Sliced) (180g) (by MKNIOLA) 1 cup, chopped or sliced Red Ripe Tomatoes 8 tbsp Ketchup, Heinz
Coat a large deep skillet with cooking spray and place over medium heat until hot. Add ground chuck, and cook 5 min. or until browned, stirring to crumble, transfer to a colander to drain. Return ground chuck to skillet. add next 7 ingredients. Cover and cook 10 minutes, stirring occasionally. Add olives, wine, water, tomato sauce, salt, nutmeg, ketchup and hot sauce; bring to a boil. Cover; reduce heat to low, and simmer 30 minutes. Uncover and simmer until mixture is thickened and liquid evaporates. Discard bay leaf.
Spoon over rice, garnish with chopped tomato. Yield: 6 servings
Serving Size: 6 Servings (with 1/2 cup cooked rice)
Number of Servings: 6
Recipe submitted by SparkPeople user LENJACQUE.
Spoon over rice, garnish with chopped tomato. Yield: 6 servings
Serving Size: 6 Servings (with 1/2 cup cooked rice)
Number of Servings: 6
Recipe submitted by SparkPeople user LENJACQUE.
Nutritional Info Amount Per Serving
- Calories: 425.1
- Total Fat: 12.8 g
- Cholesterol: 73.3 mg
- Sodium: 566.6 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 2.3 g
- Protein: 26.1 g
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