Recipe: Picadillo with Rice and Beans (Mexican)

PICADILLO WITH RICE AND BEANS

"Our trick to cutting both calories and sodium? Using lean ground beef and adding fewer olives."

FOR THE PICADILLO:
1 pound extra-lean ground beef
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 medium size onion, chopped
1/2 sweet red pepper, seeded and chopped
3 cloves garlic, sliced
1 (14 1/2 ounce) can diced tomatoes with jalapenos, drained
1 tablespoon vinegar
1 tablespoon sugar
1/2 cup golden (or regular) raisins
10 Spanish olives, sliced (about 3 tablespoons)
2 tablespoons tomato paste
1/4 teaspoon salt
Rice and Beans (recipe follows)

In a large nonstick sauce pot, combine ground beef, cinnamon and cloves. Cook over medium-high heat for 5 minutes, breaking meat apart with a wooden spoon.

Stir in onion, red pepper and garlic. Continue to cook an additional 5 minutes.

Add drained tomatoes, vinegar and sugar. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally. While meat simmers, prepare Rice and Beans (see below).

Uncover meat mixture and stir in raisins, olives, tomato paste and salt. Cook 5 minutes.

Serve with Rice and Beans.

RICE AND BEANS

2 teaspoons olive oil
1/2 sweet red pepper, chopped
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
1 pinch (large) saffron (or 1/16 teaspoons turmeric)
2 cups water
1 cup uncooked long-grain white rice
1/2 teaspoon salt
1 (15 1/2 ounce) can pinto beans, rinsed and drained

Heat olive oil in a medium-size saucepan over medium heat. Add sweet red pepper, jalapeno, and garlic. Cook 5 minutes to soften.

Add saffron or turmeric and 2 cups water. Bring to a boil over high heat. Stir in long-grain white rice and 1/2 teaspoon salt. Cover and reduce heat to low. Cook 20 minutes, or until all the water is absorbed.

Uncover rice, and gently stir in pinto beans, rinsed and drained. Let stand, covered, until serving.

Makes 4 servings
Source: Julie Miltenberger in Family Circle magazine November 1, 2007