Those of you who have been following along for a while know that I am recovering from quadruple bypass surgery. Life goes on, and so does the need to prepare simple yet filling meals for my guys. While I’m still limited in my kitchen duties, with a little help from the men in my life, I can still manage to whip up something yummy. I manage just fine with the prep work (providing no lifting is involved) and my guys do just fine putting everything together. Meal time has become a regular family affair, and I’m loving every minute of it.
This recipe is one I had been anxious to try. While I’ve kicked up the heat from the original recipe, it’s still on the flavorful but mild side. Doctors orders. Something about not scorching my insides. Hubby added some spicy hot salsa to his, and said it was pretty darn good.
Mexican Style Picadillo over Mexican Tomato Rice
Mexican Style Picadillo
1 pound Ground Beef
1 1/2 cups warm Beef Broth
1/2 teaspoon Cumin
1/2 teaspoon Hot Mexican Chile Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1 teaspoon Sea or Kosher Salt
1/4 teaspoon Black Pepper
3 cloves Garlic, minced
1/2 Onion, diced
1 Tomato, diced
1/2 Red Bell Pepper, dice
2 Jalapeno Peppers, diced – seeds optional
In a large skillet cook the beef over medium heat, breaking up any lumps until browned. Drain grease. Stir in 1/2 cup of beef broth and all the dry seasonings. Cook for 8 to 10 minutes over medium-low heat.
Add the garlic, onion, tomato, 1/2 bell pepper and jalapeno peppers. Cook until tender, about 10 minutes. Stir in remaining cup of broth and simmer for 10 more minutes or until most of the liquid is cooked off. If necessary turn up heat slightly to cook off broth, leaving the Picadillo moist but not soupy. Taste and adjust spices as needed.
Mexican Tomato Rice
3 tablespoons Olive oil, more as needed
1/2 Onion, diced
1 Garlic clove, minced
1/2 Red Bell Pepper, diced
2 Tomatoes, diced
1 Jalapeno Pepper, seeded and diced
1 large can of Corn, rinsed well before using
1/4 teaspoon Kosher Salt or to taste
1 teaspoon Cumin
1/4 teaspoon Cayenne Seasoning
1 1/2 cup White, cooked
Earlier in the day, steam rice. Cover and let set at room temperature until ready to use.
Heat the oil in a large skillet over medium-low heat.
Chop onions, mince garlic and set aside. Seed and dice half of a red bell pepper. Set aside. Chop tomatoes, removing any seeds. Set aside. Remove seeds from jalapeno pepper and dice. Set aside.
Add onion, bell pepper and jalapeno and saute until tender. Add garlic and saute until fragrant.
Season with Cumin and Cayenne. Add tomatoes and corn, mix well. Cook for about 8 minutes.
Stir in rice. If necessary, drizzle with a little olive oil to help separate rice grains. Heat through. Taste and season with salt if necessary.
1 Cup Sour Cream, optional
1 Cup Hot Salsa, optional
1 Cup Mexican shredded cheese, optional
To Serve: Place rice on a plate. Top with Mexican Style Picadillo. Garish as desired. Serve with warm flour tortillas and enjoy.