Picadillo (served over rice)
STOVE
20 min
3 to 4 Potatoes, peeled and cut into small cubes
Boil until done (fork goes through potato easily)
Saute:
1 med onion, diced
1/4 Bell pepper (green pepper)
3 to 4 t Oregano
3 to 4 t Garlic Powder
Add:
1 1/2 lbs of ground beef stirring occasionally until meat is no longer red. (not cooked, just no longer red)
Drain:
In Colander and return to fry pan.
Start your rice so that it is done at the same time as the meat.
Add to the meat:
1 small can of tomatoe sauce (approx. 5 to 6 oz)
4 to 5 Bay Leaves
cooked diced potatoes
lots of raisins (if you don't have raisins, add 1/2 t of sugar)
and/or spanish olives cut in half
Stir:
Stir the tomatoe sauce, meat, and other ingredients making sure sauce covers everything.
Add a litle bit of water (1/2 can) and stir. When you see everything is bubbling (boiling), cover and lower heat to simmer. Stir once or twice. It is done when the meat has absorbed the sauce.
Serve over rice.
Now to finish off the rice
Your meat is done. Open the cover to the rice and place a little bit of butter on it, or oil, add garlic, oregano, a little bit of parsley and stir... should be steaming by now.
Take out one kernel of rice and cut in half.. if it does not have a hard center, it is done. Taste the rice, if it tastes good, don't add any more seasonings. Immediately remove from pot and place in a serving bowl. The reason for this, is that the rice will continue to "cook" in the hot pot causing it to get "mushy" and we don't want "mushy" do we?
If you have left over picadillo, use for Sloppy Joe sandwichs.
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