Spanish Picadillo Con Arroz Recipe

Ingredients for Spanish Picadillo Con Arroz

• White Rice
• 1 ¾ cups water
• 4 tablespoons olive oil
• 1 medium onion, chopped
• Green Bell Pepper
• Garlic Cloves
• Lean Ground Beef
• Chopped Tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Green Olives
• Salt And Pepper

How to Make Spanish Picadillo Con Arroz

1. Rinse the rice under cold water until the water runs clear.
2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 clove minced garlic and sauté for 1 minute. Do not brown.
3. Add the rice and stir well to combine. Stir constantly until all is coated and hot, about 2 minutes.
4. Add the water, bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes.
5. Turn off heat and let stand, covered, for 5 minutes.
6. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat.
7. Add the chopped onion and green pepper and sauté for about 5 minutes, until the onion is translucent.
8. Add the remaining 4 cloves of minced garlic and sauté for 30 seconds.
9. Add the ground beef and brown well, breaking up any large clumps. Stir frequently.
10. Stir in the canned tomatoes (undrained), tomato paste, cumin, and oregano.
11. Cover, reduce heat to low, and simmer for 20 minutes.
12. Stir in the sliced olives, salt, and pepper. If using, add raisins now.
13. Cover and simmer for 5 minutes more. If the mixture is watery, remove the lid and simmer for another 5 minutes.
14. Serve the picadillo immediately over the hot cooked rice.