Pork Picadillo
Recipe - Price Rite of Bethlehem
Pork Picadillo
0
Servings4
Cook Time25 Minutes
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
- Prepare rice as label directs.
- 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.
- 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.
- 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
451
Calories
Shop Ingredients
Makes 4 servings
Bowl & Basket Enriched Long Grain White Rice, 16 oz
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
Bowl & Basket Garlic, 5 count, 5 oz
Badia Bay Leaves, .20 oz
White Onion, 1 ct, 13 oz
Not Available
Roma Tomatoes, 6 oz
On Sale!
Goya Manzanilla Spanish Olives Stuffed with Minced Pimientos, 9 1/2 oz
Cento Tomato Paste, 6 oz
Bowl & Basket California Golden Raisins, 15 oz
Badia Oregano, .5 oz
Badia Ground Cumin, 7 oz
Badia Crushed Red Pepper, 12 oz
Badia Cilantro, .25 oz
Directions
- Prepare rice as label directs.
- 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.
- 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.
- 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.