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PorkPicadillo.jfif
Pork Picadillo
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Recipe - Price Rite of York
PorkPicadillo.jfif
Pork Picadillo
0
Servings4
Cook Time25 Minutes
svg/info/recipe-calories Created with Sketch. Calories451
Ingredients
1 cup Bowl & Basket Rice Enriched Long Grain White
1 tbs olive oil
4 garlic cloves, minced
3 bay leaves
1 small white onion, chopped
Ground pork
4 medium Roma tomatoes, chopped
1/3 cup drained sliced Spanish salad olives
1/3 cup tomato paste
1/4 cup golden raisins
1 tbs dried oregano
1 tbs ground cumin
1/8 tsp ground red pepper
Chopped fresh cilantro leaves (optional)
Directions
  1. Prepare rice as label directs.
  2. In large skillet, heat oil over medium heat; add garlic, bay leaves and onion. Cook and stir 3 minutes. Add pork; cook 8 minutes or until browned, breaking up meat with side of spoon.
  3. Stir in tomatoes, olives, tomato paste, raisins, oregano, cumin, red pepper, 1 cup water, ½ teaspoon salt and ⅛ teaspoon black pepper; increase heat to medium-high. Heat to a simmer; reduce heat to low. Cook and stir 10 minutes. Makes about 4 cups.
  4. Remove bay leaves; serve over rice garnished with cilantro, if desired. Dietitian Tip: Pump up the fiber by incorporating a frozen veggie rice mix into the white rice when it’s finished cooking. The heat from the rice will thaw the frozen veggies for a quick way to increase your vegetables.
0 minutes
Prep Time
25 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
451
Calories

Shop Ingredients

Makes 4 servings
1 cup Bowl & Basket Rice Enriched Long Grain White
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Bowl & Basket Enriched Long Grain White, Rice, 5 Each
$3.99$0.80 each
1 tbs olive oil
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Botticelli Olive Oil, 67.6 Fluid ounce
$14.99$0.22/fl oz
4 garlic cloves, minced
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Bowl & Basket Garlic, 5 Ounce
$2.49$0.50/oz
3 bay leaves
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Badia Bay Leaves, 0.25 Ounce
$0.89$3.56/oz
1 small white onion, chopped
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White Onion, 1 ct, 13 Ounce
$1.21 avg/ea$1.49/lb
Ground pork
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Hatfield Recipe Essentials 80% Lean 20% Fat Fresh Ground, Pork, 16 Ounce
$2.99$0.19/oz
4 medium Roma tomatoes, chopped
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Roma Tomatoes, 6 Ounce
$0.93 avg/ea$2.49/lb
1/3 cup drained sliced Spanish salad olives
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Goya Manzanilla Stuffed with Minced Pimientos, Spanish Olives, 9.5 Ounce
$2.69$0.28/oz
1/3 cup tomato paste
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Bowl & Basket Tomato Paste, 6 Ounce
$0.69$0.12/oz
1/4 cup golden raisins
Not Available
1 tbs dried oregano
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Badia Oregano, 2.25 Ounce
$2.29$1.02/oz
1 tbs ground cumin
an image
Badia Ground, Cumin, 2 Ounce
$2.49$1.25/oz
1/8 tsp ground red pepper
an image
Badia Crushed, Red Pepper, 12 Ounce
$4.29$0.36/oz
Chopped fresh cilantro leaves (optional)
an image
Fresh Cilantro, 1 bunch, 1 Each
$0.89

Directions

  1. Prepare rice as label directs.
  2. In large skillet, heat oil over medium heat; add garlic, bay leaves and onion. Cook and stir 3 minutes. Add pork; cook 8 minutes or until browned, breaking up meat with side of spoon.
  3. Stir in tomatoes, olives, tomato paste, raisins, oregano, cumin, red pepper, 1 cup water, ½ teaspoon salt and ⅛ teaspoon black pepper; increase heat to medium-high. Heat to a simmer; reduce heat to low. Cook and stir 10 minutes. Makes about 4 cups.
  4. Remove bay leaves; serve over rice garnished with cilantro, if desired. Dietitian Tip: Pump up the fiber by incorporating a frozen veggie rice mix into the white rice when it’s finished cooking. The heat from the rice will thaw the frozen veggies for a quick way to increase your vegetables.