Ingredients
- 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)
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