Mexican-Inspired Picadillo

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Tomatoes

  Red, ripe, raw, year round average

  6 medium whole or 738g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Carrots

  Raw

  1 medium or 61g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Salt

  Table

  1 tsp or 6g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 cup or 240g

• Chili powder

  Spices

  2 tsp or 5g

Directions

1. Preheat the oven to 400°F. Rinse the tomatoes, remove the stems, and roast them for 20-25 minutes.
2. Cook the rice according to the package directions.
3. Heat the olive oil in a skillet over medium heat. Sauté one-quarter of the onion in the oil for 3 minutes, then add half of the minced garlic and sauté for another minute.
4. Add the ground beef and salt to the skillet. Cook until the beef is lightly browned, draining excess fat if desired.
5. Chop the potato and carrot into small pieces. Add them to the beef and sauté for a few minutes.
6. In a blender or food processor, blend the roasted tomatoes with the remaining onion, garlic, and jalapeno until smooth.
7. Add the tomato-jalapeno mixture to the beef, along with cumin, black pepper, beef broth, and chili powder. Combine well and simmer over medium-low heat for 20-25 minutes, or until the potatoes are tender.
8. Taste and adjust seasoning if needed. Serve immediately over rice.