Beef Picadillo

Brown rice, long-grain, uncooked 12½ oz 2 cup 1 lb 9 oz 1 qt

Water 1 qt 2 qt

Beef, ground, 90% lean, fresh or frozen, raw 3 lb 2 oz 6 lb 4 oz

*Onions, fresh, peeled, ¼ diced 1 lb 4½ oz 1 qt 1⅛ cup 2 lb 9 oz 2 qt 2¼ cup

*Green bell peppers, fresh, ¼ diced 1 lb 4½ oz 1 qt ¼ cup 2 lb 9 oz 2 qt ½ cup

*Garlic, fresh, minced 4 cloves OR 8 cloves OR 2 tsp 1 Tbsp 1 tsp

Tomatoes with juice: diced, canned 12½ oz 1½ cup (⅛ No.10 can) 1 lb 9 oz 3 cup (¼ No.10 can)

Tomato sauce, canned 14½ oz 1¾ cup (¼ No. 10 can) 1 lb 13 oz 3½ cup(⅓ No. 10 can)

Raisins, seedless, unpacked 8 oz 2 cup 1 lb 1 qt

Oregano, dried 1 tsp 2 tsp

Cumin, dried, ground 2 tsp 1 Tbsp 1 tsp

Cilantro, fresh, chopped (optional) 2 oz ½ cup 1 tsp 4 oz 1 cup 2 tsp

1. Combine brown rice and water in a small stockpot. Stir once

2. Heat on medium-high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, about 15–20 minutes. Fluff the rice gently with a fork.

3. Heat a medium skillet on medium-high heat on top of the stove. If using skillets:
For 25 servings, use 2 extra-large skillets.
For 50 servings, use 4 extra-large skillets.

4. Brown ground beef. Drain. Critical Control Point: Heat to 165 F or higher for at least 15 seconds.

5. Add onions, bell peppers, and garlic to ground beef. Sauté on medium-high heat until onions and bell peppers are soft. Stir frequently

6. Add diced tomatoes with juice, tomato sauce, raisins, oregano, and cumin. Bring to a boil and remove from
heat.

7. Serve ½ cup (No. 8 scoop) picadillo over ¼ cup (No. 16 scoop) rice. Garnish with 1 teaspoon cilantro (optional).
Critical Control Point: Hold at 140 °F or higher