Picadillo, a popular dish in many Spanish-speaking countries, consists of ground meat, tomatoes, garlic, onion, and, often, olives and raisins. This casserole version gets an extra punch of rich flavor from roasted poblano chiles.
4 large poblano chiles, seeded and halved
1 (3 1/2-ounce) bag boil-in-bag brown rice (such as Success)
1 pound ground sirloin
1/2 cup chopped onion
1 garlic clove, minced
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce
1/2 cup water
2 tablespoons raisins
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons slivered almonds, toasted
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
How to Make It
Place poblano chile halves, skin sides up, on a foil-lined baking sheet coated with cooking spray; flatten with hand. Broil 16 minutes or until blackened. Place chiles in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins; cut chile halves into strips to measure 3/4 cup. Reserve any remaining chile for another use.
While chile stands, cook brown rice according to package directions, omitting salt and fat; drain well.
Preheat oven to 350°.
Cook beef, onion, and garlic in a Dutch oven over medium-high heat until browned, stirring to crumble beef. (Drain if necessary, and return beef mixture to pan.) Add rice, diced tomatoes, and next 9 ingredients. Bring to a boil; cook, uncovered, 3 minutes.
Spoon 3 cups beef mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with chile strips and remaining beef mixture. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Remove from oven; sprinkle with cheese. Cover loosely with foil; let stand 5 minutes or until cheese melts.