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
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
-
Step1Cook rice in 2 cups of the water as directed on package. Cover to keep warm.
-
Step2Meanwhile, in large skillet, cook ground beef, onion and garlic over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
-
Step3Stir 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;Tips from the
Pillsbury Kitchens
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