Picadillo

"Brimming with olives, plump raisins, and plenty of ground beef, this stew is packed with sweet and savory crowd-pleasing goodness!"
(serves 4)

1 cup uncooked basmati* rice
1 lb. lean ground beef
1 sweet* white onion, chopped
1 clove garlic, chopped
1 t. chili powder
1 t. dried oregano
1/8 t. ground cinnamon
1 can (14.5 oz.) fire-roasted* diced tomatoes
1/2 cup frozen corn
1/2 cup pimento-stuffed green olives, halved lengthwise
1/2 cup golden* raisins
Chopped fresh cilantro

Cook rice according to package direction. Meanwhile, heat a large nonstick skillet over med.-high heat. Add beef and onion; cook, stirring occasionally, until beef is browned, 4-5 min. Drain fat. Add garlic, chili powder, oregano, and cinnamon and cook, stirring, until fragrant, about 30 sec. Stir in tomatoes, corn, olives, and raisins. Bring to boil. Reduce heat and cover; simmer, stirring occasionally, until flavors blend, about 10 min. Serve over rice. Sprinkle with cilantro.

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Love,

Machete Milletti