| Arroz con Picadillo ~ Rice , veggies and ground beef. For the Rice: 2 cups long grain rice (spanish long grain preferred) 1 onion chopped 2 cloves garlic, minced 1/3 to ½ cup oil For the Picadillo: 2 pounds lean hamburger (ground chuck) ¼ cup oil 2 onions chopped 1 can (35 ounce) tomatoes chopped 2 garlic cloves, crushed and minced 4 long green chiles, roasted 1 can whole kernel corn ½ cup olives, pitted (optional) Make rice: In a saucepan let the rice soak in hot water to cover for 15 - 20 minutes then drain in a sieve until almost dry. In the pan cook the rice, oil, garlic, and onion over medium high heat, stirring often. Drain off oil, add 4 cups cold water, salt to taste. Bring the water to a boil, over medium heat, and cook uncovered until most the water has evaporated. Reduce heat to low, cover the rice, and continue to cook for about 7-10 minutes, or until the rice is tender and the liquid is absorbed. Make the Picadillo: In large heavy skillet sauté the meat in the oil over moderate heat, stirring and breaking up the lumps, until it is somewhat browned. Add onions and garlic, continue to cook, until onions are softened. Reduce to simmer, add the tomatoes, the chile, and the corn, stirring occasionally, for about 10 minutes, or until vegetables are heated through. (add olives prior to serving - optional) Picadillo is normally served over the rice as a main dish. Serves 6 - 8 |
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