Speedy Pork Picadillo
over Basmati Rice
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
Let Latin American comfort food warm you up—and fill you right up—in 15 minutes. While there’s lots of lean ground pork to absorb smoky ancho seasonings, there are also stuffed olives and raisins to bring in briny and fruity contrasts.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Green pepper
- 50g Diced onions
- 15ml Minced garlic
- 30g Raisins
- 30ml Tomato paste
- 60g Stuffed Spanish olives
- 227g Pre-cooked basmati rice
- 30ml Vegetable demi-glace
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chilli pepper, red bell pepper, green bell pepper, white sesame seeds, canola oil, silicon dioxide, smoked paprika)
Contains: Sesame
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
10 g
Saturated Fat
2 g
Sodium
1090 mg
Total Carb
63 g
Sugars
15 g
Protein
38 g
Fibre
5 g
Preparation
Start the picadillo
- Halve, core and medium-dice the green pepper.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork*, green pepper, olives, raisins, onions and garlic; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish the picadillo
- To the pan, add the tomato paste and cook, stirring often, 30 sec. to 1 min., until dark red.
- Add the demi-glace and ½ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until thickened; season with S&P.
Warm the rice
- Meanwhile, poke a few holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
Plate your dish
- Divide the rice between your plates.
- Top with the picadillo. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
