Picadillo with Mexican Rice

Picadillo with Mexican Rice

A set of Tex-Mex style recipes for Picadillo and Mexican Rice adapted from the Los Barrios Family Cookbook straight from the heart of San Antonio, Texas. Picadillo is found in Spanish and Latin American cooking and every country has their own version. Made from ground beef with garlic, onions, bell peppers and tomatoes; it’s delicious all on it’s own, served over Mexican rice or as a filling for tacos and chalupas. Or nachos.

I made lettuce wraps with mine, tacos and ate it spooned over rice. It’s so mildly seasoned that I needed to slap my hand away from the spice cabinet. Many times. I was committed to experiencing the recipe as is. And while everyone loved it, myself included, I would of liked it to be spicier. Next time.

The vegetable packed Mexican rice echoes the picadillo by using garlic, onion, tomato, bell pepper and my own addition, fresh corn. Traditionally made with white rice I used brown. I use any and every opportunity to sneak in nutrition where I can. The rice soaks up all the juices from the vegetables especially the tomato resulting in a seriously flavorful and somewhat addicting rice.

You may recognize the author of this cookbook, Diane Barrios Trevino, from Bobby Flay’s ‘Puffy Taco’ Showdown. She owns the Los Barrios restaurant in San Antonio famous for making some of the best puffy tacos. A puffy taco is made by deep frying corn tortillas until they bubble up to become light, airy and crisp. It’s then filled as a traditional taco shell would be. I hope to tackle the puffy taco someday soon, and naturally, share it with you. Trevino says “You are in for the treat of a lifetime.”

Mexican Rice

(adapted from Los Barrios Family Cookbook pg. 129)

1 pound Ground Beef
1 + 1/2 cups warm Water
1/2 teaspoon Cumin
1/2 teaspoon Chile Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1 teaspoon Sea or Kosher Salt
1/4 teaspoon Black Pepper
3 cloves Garlic, minced
1/2 Onion, diced
1 Tomato, diced
1/2 Green Bell Pepper, diced

1. In a large skillet cook the beef over medium heat, breaking up any lumps until browned. Drain grease. Stir in 1/2 cup of water and the dry spices including salt and pepper. Cook for 8 to 10 minutes over medium-low heat.

2. Add garlic, onion, tomato, and bell pepper. Cook until tender about 10 minutes. Stir in remaining cup of water and simmer for 10 more minutes or until most of the water is cooked off. Turn up heat slightly if needed to cook off water. Serve as is with Mexican Rice or use to make tacos, nachos or chalupas.

Variation: Add pecans and raisins two minutes before it’s done.

Printable Picadillo Recipe

Mexican Rice
(adapted from Los Barrios Family Cookbook pg. 159)

3 tablespoons Canola oil
1/2 Onion, diced
1 Garlic clove, minced
1/2 Green Bell Pepper, diced
2 Tomatoes, diced
1 large ear of Corn, kernels removed (about 3/4 cup)
3/4 teaspoon Sea or Kosher Salt
1 + 1/2 cup White or Brown Rice, cooked

1. Heat the oil in a large skillet over medium-low heat. Add onion and saute until tender. Add garlic and saute until fragrant. Add pepper, tomatoes, and corn saute 7-8 minutes.

2. Stir in rice and season with salt. Heat through.

Printable Rice Recipe

Printable Recipes (Both)

I would like to send a huge thank-you over to Sweetlife for sending me this cookbook! I love it. Everyone who loves or even likes Tex-Mex food should own it.



Please link your side dishes using corn here for Side Dish Saturdays.

Link your Bobby Flay burgers here for the Burger Club.

I’m sending this to Two for Tuesdays: Celebrate Real Food hosted by my friend Heather of Girlichef.


Bookmark and Share

Subscribe Here

Enter your email address:

Delivered by FeedBurner



    Leave a Reply

    Your email address will not be published. Required fields are marked *