Ingredients (use vegan versions):
- 1/4 cup Achiote oil*
- 1-2 large onions, chopped
- 1-2 large green bell peppers, chopped
- 2 garlic cloves, minced or pressed
- 1/2 teaspoon cayenne pepper
- 4 cups fresh chopped tomatoes or canned crushed tomatoes
- 1-2 teaspoon ground cumin
- 2 tablespoon capers
- 1 15 oz. can Goya black beans or 15 oz of dried black beans, prepared
- 1 5 oz. package Mahatma yellow rice (best when prepared w/olive oil & steamed)
Directions:
In a large skillet, heat Achiote oil over medium to high heat.
Add onion, green pepper, garlic and cayenne pepper.
Saute 5 minutes until onions are softened.
Add tomatoes & cumin, cover and reduce heat to medium-low.
Simmer for 15 min, then add capers and simmer 5 more minutes.
(I add capers immediately before serving to preserve their flavor).
While picadillo sauce is simmering, prepare yellow rice and beans.
Serve with black beans and rice; divide the plate in half with a stripe of yellow
rice, placing the black beans and picadillo sauce on either side. This presents the dish
in a colorful fashion. Sauce also freezes well.
*Achiote oil is made by heating 1/2 cup Annato seeds in 1 cup vegetable oil. Boil until
oil is deep bright orange. Strain seeds from oil.
Serves: 2-4
Preparation time: 1 hr
vegetables
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