Pinto Picadillo

  • 1 1/2 cups  brown rice
  • 1/2 cup chopped onions
  • 1/2 cup chopped red or yellow bell pepper
  • 2 cloves of garlic, minced
  • 1  16 oz can pinto beans, drained and rinsed
  • 1  15 oz can petite diced tomatoes, drained
  • 1 apple, peeled, cored and chopped
  • 1/2 cup raisins
  • 1/4 cup sliced pimento-stuffed green olives
  • 1 small can of mild, chopped green chiles
  • Salt and freshly ground pepper
  1. Cook the rice according to package directions.
  2. While the rice is cooking, water saute the onions, bell pepper, and garlic, and cook, stirring occasionally, for 5 minutes, or until vegetables are soft.
  3. Stir in the pintos, tomatoes, apple, raisins, olives, chiles, and salt and pepper to taste.
  4. Simmer stirring occasionally, for 15 minutes, adding a little water if the mixture becomes too dry.
  5. To serve, combine the pinto mixture with the hot rice and transfer to a large serving bowl. Garnish with parsley and almonds.

Serve with guacamole, mock sour cream and/or salsa.

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