Ingredients
12.5 oz. brown rice, long-grain, uncooked
1 qt. water
3 lb. 2 oz. beef, ground, 90% lean, fresh or frozen, raw*
1 lb. 4.5 oz. onions, fresh, 1/4-in. diced
1 lb. 4.5 oz. green bell peppers, fresh, 1/4-in. diced*
4 cloves OR 2 tsp. garlic, fresh, minced
12.5 oz. tomatoes with juice, diced, canned
14.5 oz. tomato sauce, canned
8 oz. raisins, seedless
1 tsp. oregano, dried
2 tsp. cumin, dried, ground
2 oz. cilantro, fresh, chopped (optional)
Instructions
- Combine brown rice and water in a small pot. Stir once.
- Heat on medium-high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, 15–20 minutes. Fluff the rice gently with a fork.
- Heat a medium skillet on medium-high heat.
- Brown ground beef. Drain. CCP: Heat to 165°F or higher for at least 15 seconds.
- Add onions, bell peppers and garlic to ground beef. Sauté on medium–high heat until onions and bell peppers are soft. Stir frequently.
- Add diced tomatoes with juice, tomato sauce, raisins, oregano and cumin. Bring to a boil and remove from heat.
- Serve 1/2 cup picadillo over 1/4 cup rice. Garnish with 1 tsp. cilantro (optional). CCP: Hold at 140°F or higher.
Notes & Comments
*For frozen ground beef, defrost in the refrigerator for 1 day per 1-5 lbs. Frozen bell peppers may be substituted for fresh.
Source
- Recipe, Photo and Nutrition and Meal Pattern Analysis: USDA Team Nutrition CACFP Multicultural Recipe Project
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