Piccadillo

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Piccadillo calories by ingredient


Introduction

A traditional meat dish from Spain with tomatoes and olives. It is served over rice. A traditional meat dish from Spain with tomatoes and olives. It is served over rice.
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

Directions

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.