Picadillo-Style Chili with Rice

Name: Picadillo-Style Chili with Rice
Cook time: 1 h
Total time: 1 h
Cuisine: Latin American, American, Mexican
Ingredients: 1 Tablespoon olive oil; 1 teaspoon garlic; 1/2 onion, chopped; 1 poblano chili, chopped (ribs and seeds removed); 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1 lb ground beef; Coarse salt; 1 can (14.5 oz) petite diced tomatoes; 2 cups rice

2 steps

Cook:1h

Updated at: Thu, 17 Aug 2023 07:35:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

106

High

Nutrition per serving

Calories1483 kcal (74%)

Total Fat54.2 g (77%)

Carbs183.9 g (71%)

Sugars6.9 g (8%)

Protein56.5 g (113%)

Sodium1156 mg (58%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tablespoonolive oil

1 teaspoongarlic

0.5onion

chopped

1poblano chili

chopped, ribs and seeds removed

1 teaspoonground cumin

¼ teaspoonground cinnamon

1 lbground beef

coarse salt

1 x 14.5 ozcan petite diced tomatoes

2 cupsrice

Instructions

Step 1

Heat oil in a large pot over medium-high heat. Add garlic, onion, and chili; cook, stirring occasionally until softened, about 5 mins. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, 1 min.

Step 2

Add beef and season with salt. Cook, breaking up meat, until browned. Add tomatoes with their juices, season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until until thickened, about 10 mins. Serve over rice.