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!

  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    540
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    690mg
    690%;
    Total Carbohydrate
    67g
    67%
    (Dietary Fiber
    8g
    8%
      Sugars
    6g
    6%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    30%;
    Calcium
    15%;
    Iron
    35%;
    Exchanges:
    3 1/2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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