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Louisiana-Style Picadillo

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By Pillsbury Kitchens
Updated Jul 30, 2010
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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!

Louisiana-Style Picadillo

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 4
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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

Instructions

  • Step 
    1
    Cook rice in 2 cups of the water as directed on package. Cover to keep warm.
  • Step 
    2
    Meanwhile, in large skillet, cook ground beef, onion and garlic over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
  • Step 
    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

540 Calories
16g Total Fat
31g Protein
67g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
6g
30%
Cholesterol
70mg
23%
Sodium
690mg
29%
Total Carbohydrate
67g
22%
Dietary Fiber
8g
32%
Sugars
6g
Protein
31g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
35%
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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