Picadillo – Mexican Style with Rice

It’s been a while since I’ve posted something that wasn’t cooked during the week. It’s been crazy in my kitchen lately – whipping up all sorts of yummy dishes. The Picadillo was on the menu for today. As I peered into the refrigerator, looking at the stacks upon stacks of Tupperware containers with left-overs; I realized I needed to back away from the stove and head for the microwave – at least for now. Yet I did not want to pass up the opportunity to share a delicious meal with you just because we are dining on left-overs. This recipe is one I picked up from Cinnamon Spice and Everything Nice (photo from her blog) a while back. She found it in a Tex-Mex cookbook, and made a few adaptions of her own from the original cookbook rendition.

(link to her recipe: http://www.cinnamonspiceandeverythingnice.com/picadillo-with-mexican-rice/)

I’ve made a few changes of my own (naturally). Swapped out the water for beef broth – richer flavor. Used a little more spicy chili powder for a bit more kick. For the most part, the original recipe remains in tact.

Another reason I decided to forego this recipe is because in my infinite wisdom of planning, we were having “Mexican” rice and a spicy “Mexican” corn dish two days in a row – with left-overs of the same sitting in the refrigerator. That just didn’t seem to make much sense.

Picadillo is great to serve as a filling for lettuce wraps or with warm flour tortillas. There are several things that I liked about this recipe. First off, both the Picadillo and the rice utilize 1/2 of a bell pepper. Yeah, that’s smart in that you don’t end up with 1/2 a pepper sitting in the refrigerator’s vegetable bin. Also, I liked the way the rice is cooked – sort of like Mexican Fried Rice. You could even make the rice earlier in the day or the night before to speed up dinner.

Picadillo – Mexican Style with Rice
Mexican 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 Bell Pepper, diced (origin called for green bell peppers, but you can use whatever you like)

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, and 1/2 bell pepper. 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.

Mexican Rice
3 tablespoons Canola oil
1/2 Onion, diced
1 Garlic clove, minced
1/2 Bell Pepper, diced (origin called for green bell peppers, but you can use whatever you like)
2 Tomatoes, diced
1 large ear of Corn, kernels removed (about 3/4 cup – canned okay, just rinse well before using)
3/4 teaspoon Sea or Kosher Salt (if using canned corn, reduce salt to taste)
1 1/2 cup White, cooked

Heat the oil in a large skillet over medium-low heat.

Add onion and saute until tender. Add garlic and saute until fragrant.

Add pepper, tomatoes, and corn, cook for about 8 minutes.

Stir in rice. Heat through. Taste and season with salt if necessary.


Have a great rest of your week. As always, love to hear your thoughts. 

2 thoughts on “Picadillo – Mexican Style with Rice

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