Currant Picadillo

 

My daughter cooks as her grandmother did, by taste. I have to dog her steps and write things down, if I want to record
one of her recipes, but it's worth it.

Currant Piccadillo

In a skillet, brown in 1 T. olive oil: 1 1/2 chopped green peppers.
Add: and saute until all pink is gone:1 1/2 lbs. ground beef.
Drain and place mixture in a large pan.
Add: 1 - 29 oz. can crushed tomatoes, 1 T. sugar, 5 oz. currants, 1/4 cup sliced almonds, 10 oz. drained, stuffed olive pieces and
1/2 cup water which has been used to rinse the tomato can.
Cook ingredients, slowly, until there is about 1/2 cup of liquid remaining.
Meanwhile, bake in the oven in a greased, covered casserole at 350o for 35 minutes: 2 cups dry rice mixed with 4 cups boiling
water.
Place cooked rice in a large casserole. Top with meat mixture, 8 oz. shredded cheddar cheese and 1/4 cup almonds.
Bake at 350o for 30 minutes. Serves 10.
Note: When serving rice, I always bake it in the oven as described above, using 2 cups of boiling water to each cup of rice. It is
easy, and cooks the rice perfectly. Salt may be added, if the rice is to be served as a separate dish.