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.
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.