Cuban Picadillo Rice
Created by dienia b on November 27, 2022
- Servings: 6
- Prep Time: 5m
- Cook Time: 20m
- Recipe #39830
Ingredients
- 1 tablespoon olive oil
- 1/2 cup red onion, chopped
- 1/4 cup green bell pepper, minced
- 1/4 cup carrots, grated
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1 can (7 ounces) tomato sauce
- 1/2 cup chicken stock
- 1/4 cup stuffed green olives, sliced
- 1/4 cup frozen peas
- 14 ounces cooked white rice,(2 cups)
- 1/2 teaspoon sazon seasoning
How to Make
-
Step 1: Heat oil
-
Step 2: Add onions and bell peppers
-
Step 3: Cook until translucent
-
Step 4: Add carrots and garlic
-
Step 5: Add tomato paste don't burn
-
Step 6: Add tomato sauce and broth may need more broth to cook right
-
Step 7: Can add a little olive brine but won't need as much salt if you do this
-
Step 8: Add everything else and simmer until heated and broth absorbed simmer on low 10 minutes
-
Step 9: Season to taste
Nutritional Facts
- Serving Size: 1 (156 g)
- Calories 112.2
- Total Fat - 3 g
- Saturated Fat - 0.5 g
- Cholesterol - 4.5 mg
- Sodium - 274.2 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 1.9 g
- Sugars - 2.7 g
- Protein - 3.8 g
- Calcium - 15.2 mg
- Iron - 0.8 mg
- Vitamin C - 9.3 mg
- Thiamin - 0.1 mg