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Beef Picadillo Bowls

Name: Beef Picadillo Bowls
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Cuisine: Mex/Southwest
Ingredients: 1 LB Laura's Lean Ground Beef; 1 Can canned petite diced tomatoesmostly drained; 2 PKG Sazon cilantro y achiote seasoning; 1/4 TSP fresh garlicground; 1/4 Cup raisins; 1/4 Cup sliced green olives; 4 Cups water; 2 Cups quick cooking brown rice; 1 Cup black beansdrained and rinsed; 1 Cup frozen corn; 1/4 Cup fresh cilantro leaves; salt to taste

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Ingredients

1 lb Laura's Lean Ground Beef
1 can canned petite diced tomatoes (mostly drained)
2 pkg Sazon cilantro y achiote seasoning
1/4 tsp fresh garlic (ground)
1/4 cup raisins
1/4 cup sliced green olives
4 cups water
2 cups quick cooking brown rice
1 cup black beans (drained and rinsed)
1 cup frozen corn
1/4 cup fresh cilantro leaves
salt to taste

Yield

^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 15 Minutes
Cook Time: 120 Minutes
Total Time: 135 Minutes

Serving size based on 1 cup (242g)

Preparation

Add all of the ingredients (except raisins and olives) into a multicooker and stir together. Turn the multicooker to high and allow to cook for 1 ½ hours. Break the Laura's 92% Lean ground beef up with a spoon, then add the olives and raisins, and cook for 30 minutes more on high.

While the picadillo is simmering, make the brown rice. Place the water in a medium saucepan and place over high heat. Add 1 teaspoon of salt, then stir in the quick cooking brown rice. Cook the rice for 10 minutes, then drain.

To serve the picadillo bowls, evenly distribute the brown rice among 4 bowls top with an even amount of black beans, corn, and picadillo. Garnish with cilantro leaves and serve.