This dish is like CRACK….I absolutely cannot stop eating it! Thank you, Ksenija Zeltkalns, for sharing this recipe with me. (Ksenija said this recipe came from a little Pillsbury Cookbook she has, dated March 1993)
1 lb. lean ground beef or ground turkey
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 clove garlic, minced
16 oz. can whole tomatoes, undrained, chopped (I used stewed tomatoes)
1/3 cup golden raisins
1/2 cup green olives + 2 Tbs. olive brine (juice)
1/3 cup BBQ sauce
2-3 Tbs. capers, drained
3 cups hot cooked rice*
In a large, hot skillet over medium high heat brown ground beef or turkey; drain any fats, then add bell pepper, onion, and garlic, cooking until veggies are softened. Stir in remaining ingredients, except rice. Simmer over low heat for 20 minutes, then serve over hot rice. Delish!!!
Electric Pressure Cooker (EPC) Method: Preheat EPC on sauté setting; when pot is hot, brown ground beef or turkey for 2-3 minutes; drain any fats, then add bell pepper, onion, and garlic and cook an additional 1-2 minutes. Stir in remaining ingredients, except for rice. Lock EPC lid into place and choose High Pressure Setting for 5 minutes. When timer sounds, use a natural release for 5 minutes, then a quick release to remove remaining pressure from EPC. Serve Picadillo over hot rice.
*To Make Rice in the Electric Pressure Cooker:
Bring 2 1/4 cups of broth and 1 Tbs. unsalted butter or olive oil to a boil; stir in 1 1/2 cups jasmine or basmati rice. Lock EPC lid into place and choose High Pressure Setting for 3 minutes. When timer sounds, use a natural release for 3 minutes, followed by a quick release to remove any remaining pressure. Yield: 3 cups cooked rice.
Now You’re Cookin’,