Raisin Tomato Picadillo

Photo: Monica

Ingredients

1 large white onion, chopped

14 ounces can diced tomatoes in juice

3/4 cup raisins

3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)

1 teaspoon cumin

Heat oil in large pot over medium-high heat.

Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes.

Add ground round or beef; sauté until cooked, breaking up with back of fork, about 7 minutes.

Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.

Discard bay leaves. Serve picadillo warm with rice.

Adapted from Epicurious. Check it out on my blog.

Thursday, December 10, 2009 - 3:59pm