Judge Maria Lopez's Easy Picadillo Stew
Judge Maria Lopez
From Every Day with Rachael Ray
March 2008
SERVES 2
Prep Time: 10 min
Cook Time: 15 min
1 tablespoon extra-virgin olive oil
1/2 green bell pepper, chopped
1/2 onion, chopped
3 cloves garlic, finely chopped
1 pound lean ground beef
One 8-ounce can tomato sauce
1 package saffron seasoning, such as Goya
1/2 teaspoon ground cumin
Salt and pepper
1/4 cup raisins
12 Spanish olives
Dash sherry (optional)
1. In a large skillet, heat the olive oil over medium heat. Add the bell pepper, onion and garlic and cook until softened, about 5 minutes. Add the ground beef and cook, breaking up the meat, until lightly browned. Add the tomato sauce, saffron seasoning, cumin, 1/2 teaspoon pepper and salt to taste.
2. Stir in the raisins, olives and sherry, if using. Simmer the stew, stirring occasionally, for about 8 minutes.
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