Louisiana-Style Picadillo

Here’s a scrumptious ground beef skillet featuring okra, kidney beans and white rice. A Mexican and Spanish classic made in a new way in just 30 minutes!

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Servings 4

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ingredients 11
Prep Time 30 min
Total Time 30 min

Ingredients

2: cups uncooked instant white rice

2 1/2: cups water

1: lb. lean ground beef

1/2: cup chopped onion

2: garlic cloves, minced

2: cups sliced okra or 1 (10-oz.) pkg. frozen cut okra, thawed

1/2: teaspoon salt

1/2: teaspoon ground red pepper (cayenne)

1/4: teaspoon pepper

1: (15 to 15.5-oz.) can kidney beans, drained, rinsed

1: (14.5-oz.) can diced tomatoes seasoned with green pepper and onion, undrained

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Directions

1 Cook rice in 2 cups of the water as directed on package. Cover to keep warm.
2 Meanwhile, in large skillet, cook ground beef, onion and garlic over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
3 Stir in remaining 1/2 cup water and all remaining ingredients except rice. Cover; simmer 10 minutes or until okra is tender, stirring occasionally. Serve okra mixture over rice. If desired, sprinkle with sliced green onions.

EXPERT TIPS

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Expert Tips

Picadillo is a popular recipe in Spanish-speaking countries. Classic ingredients include ground pork and beef or veal with tomatoes, garlic and onion. Cubans serve this picadillo with black beans and rice; Mexicans use picadillo as a stuffing.

Ever since African slaves brought okra from Ethiopia to the American South, the bright green pods have been an integral part of Southern cuisine and culture. Okra's cooking juices are an effective thickener, and it stars in classic New Orleans gumbo. Use fresh or frozen okra in this recipe.

For a menu with true Southern flair, add cooked greens and pass a basket of warm cornbread or corn muffins. Serve tall glasses of iced tea to drink. pecan pie or pralines are the perfect Louisiana finale.