This recipe pleases all the sense: the crunch from the almonds, the cool fresh parsley, the sweet burst of the raisins, and the salty olives.
I like the idea of using it for burritos as eating it plain can start to be a little bland after a while. When we reheated for leftovers I added more salt.
The recipe states that it serves 4 but I found that it makes more than that. If it’s just two of you, like it is for me, then cut the rice quotient in half and you should be fine.
- 1.5 cups quick-cooking brown rice
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red or yellow bell pepper
- 2 garlic cloves, chopped
- 1 16oz can pinto beans, drained and rinsed
- 1 15oz can petite diced tomatoes, drained
- 1 Granny Smith apple, halved, cored, and chopped
- 1/2 cup raisins
- 1/4 cup sliced pimento-stuffed green olives
- 2 tbsp mild or hot canned chopped green chilies
- Salt and pepper
- 2 tbsp chopped fresh parsley
- 2 tbsp toasted slivered almonds
- Cook the rice according to package directions. While the rice is cooking, heat the oil in a large skillet over medium heat. Add the onions, bell pepper, and garlic, and cook, stirring occasionally, for 5 minutes, or until the vegetables are soft.
- Stir in the pintos, tomatoes, apple, raisins, olives, chilies, and salt and pepper to taste. Simmer, stirring occasionally, for 15 minutes, adding a little water if the mixture becomes too dry.
- To serve, combine the pinto mixture with the hot rice and transfer to a large shallow serving bowl. Garnish with the parsley and almonds.
- Serving Suggestion: serve the picadillo with guacamole, salsa, and a green salad. It also makes an unusual and tasty filling for burritos.