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.
Ingrediënten
- 1 quart Master Meat Sauce
- 1 can 14 1/2 ounces diced tomatoes with liquid
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 ½ tablespoons white wine vinegar
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup golden raisins
- 2 cups cooked rice optional
- ¼ cup sliced almonds
Instructies
- 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 / Tips / Wine Advice:
Vary It!
Spoon picadillo into flour tortillas, roll up, and serve.
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