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–+ servings

Picadillo with Almonds and Rice

Serve picadillo over rice with a side ofblack beans as Cuban cooks do, or spoon it over corn bread Southwestern style.
Couverts4
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Ingredients

  • 1 quart Master Meat Sauce
  • 1 can 14 1/2 ounces diced tomatoes with liquid
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 1/2 tablespoons white wine vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup golden raisins
  • 2 cups cooked rice optional
  • 1/4 cup sliced almonds

Instructions

  • Place Master Meat Sauce in a large sauté pan.
  • Add tomatoes, cinnamon, ginger, vinegar, red pepper flakes, salt, pepper, and raisins.
  • Simmer 10 minutes or until heated through.
  • Spoon 1/2 cup rice (if desired) on each of 4 plates.
  • Top each with a portion of picadillo.
  • Sprinkle each serving with 1 tablespoon sliced almonds.

Notes & Wine Advice

Vary It!
Spoon picadillo into flour tortillas, roll up, and serve.
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Course; Main Course / Rice