Originally posted July 24, 2016

Picadillo on Rice

Picadillo on Rice by MexFoodJournal

Picadillo recipe, Mexican style ground beef with carrots, potatoes, green peas, raisins and tomato sauce


  • 2 lbs lower fat ground beef
  • 2 medium white potatoes
  • 2 medium carrots
  • 1 cup green peas (preferably use frozen peas not canned)
  • ½ cup raisins
  • 1 cup tomato sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper


Peel the carrots and potatoes first.
Chop the potatoes.
Chop the carrots.
Preheat 2 tablespoons of cooking oil in a large frying pan over medium-high heat.
Add the ground beef to the frying pan and lightly brown the ground beef. (about 5 minutes)
Add the potatoes, stir and cook for 3 minutes.
Add the carrots, stir and cook for 3 minutes.
Add the raisins and peas.
Mix well.
Add the tomato sauce, salt and black pepper.
Mix well.
Reduce the heat to medium-low and cook for 20 minutes.
Taste the picadillo and add salt if necessary.

1 hour



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Adapted from

Mexican Food Journal
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