- In a large skillet cook meat, onion, and green pepper until meat is brown and vegetables are tender. Drain well.
- Stir in undrained tomatoes, water, raisins, olives, chili powder, cumin, salt, and cinnamon. Bring to boiling; stir in rice. Reduce heat. Cover and simmer about 20 minutes or until rice is tender.
- If desired, garnish with additional sliced olives. Makes 4 servings.
Nutrition Facts (Picadillo Rice)
- Per serving:
- 296 kcal
- 11 g
- 62 mg
- 479 mg
- 30 g
- 20 g