Jamaican-Style Picadillo

Jamaican-Style Picadillo
Jamaican-Style Picadillo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons cold-pressed canola oil

  • 1

    yellow onion, chopped

  • 1

    red bell pepper, seeded and chopped

  • 1 or 2

    hot chiles, seeded and minced

  • 2

    garlic cloves, minced

  • 2

    teaspoons, grated ginger

  • 2

    teaspoons curry spice blend (Jamaican-style, if possible)

  • 1

    teaspoon salt

  • 1/4

    teaspoon ground cumin

  • 1/4

    teaspoon dried thyme

  • 1/4

    teaspoon cayenne

  • 1

    (14.5-ounce) can diced tomatoes, drained

  • 1

    (15.5-ounce) can block-eyed peas, drained and rinsed

  • 2

    cups cooked rice

  • 1/2

    cup frozen peas, thawed

  • 1/4

    cup raisins

  • 1/4

    cup slivered almonds

  • 1/4

    cup water

Directions

Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, chiles, garlic, and ginger. Cover and cook until softened, stirring occasionally, about 10 minutes. Stir in the curry spices, salt, cumin, thyme, cayenne, and tomatoes. Add the black-eyed peas, rice, peas, raisins, almonds, and water. Simmer, stirring frequently, until the mixture is hot and the flavors are well blended, about 10 minutes.

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