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Picadillo Recipe

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This recipe for Picadillo is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 pounds ground round
1 1/2 cups chopped green bell pepper
1 cup chopped onion
1 cup sliced green onions
4 garlic cloves,minced
1 (14 1/2 ounce ) can diced tomatoes,undrained
1 (8 ounce) can tomato sauce
1/3 cup chopped pitted dates
1/3 cup chopped dried apricots
1/4 cup pimiento stuffed olives(I use jalepeno stuffed olives,Instead)
1 Tablespoon ground cumin
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
1/4 black pepper
1/4 c slivered almonds.optional
4 1/2 cups hot cooked rice

Directions:
Directions:
Cook meat, bell pepper,onion,green onions,and garlic in a large nonstick skillet over medium high heat until meat is browned,stirring to crumble meat.Drain well.
place meat mixture in a 4 quart electric slow cooker.Add diced tomatoes and next 10 ingredients(through black pepper);stir well.Cover with lid;cook on high heat setting 3 hours.stir in almonds.serve over hot rice.

Number Of Servings:
Number Of Servings:
9 servings
Personal Notes:
Personal Notes:
You can also serve this with flour tortillas instead of rice.

 

 

 

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