Ground Beef And Squash Picadillo (Quick)

Recipe Ingredients

		Vegetable cooking spray
1 cup	62g / 2.2oz	Onion - finely chopped
1		Garlic - minced
1		Red or green bell pepper - coarsely chopped (medium)
1 1/2 lbs	681g / 24oz	Lean ground beef
1/2 teaspoon	2.5ml	Cumin seed
1/2 teaspoon	2.5ml	Ground cumin
1 teaspoon	5ml	Dried oregano - crushed
1/4 teaspoon	1.3ml	Cayenne
3 tablespoons	45ml	Tomato paste
1 1/4 cups	296ml	Beef broth
1/3 cup	53g / 1.9oz	Raisins
1/3 cup	48g / 1.7oz	Pimento-stuffed green olives - coarsely chopped
1/2 cup	99g / 3.5oz	Butternut squash - skinned, cut in (small) 1/2"
		Freshly ground black pepper - to taste
3 cups	480g / 16oz	Hot cooked rice

Recipe Instructions

1. Spray a large (10- to 12-inch) nonstick skillet with vegetable cooking spray and place over medium heat. Put the onion, garlic and bell pepper into the pan and cook, covered, 10 minutes. Add a tablespoon of water if necessary to keep the vegetables from sticking.

2. Put the ground beef into the pan, breaking up with a spatula. Cook until no longer pink. Drain off the fat. Add the cumin seeds, ground cumin, oregano, cayenne, tomato paste, broth raisins, green olives, squash and pepper. Cover the pan and simmer 10 minutes, or until the squash is just tender.

3. Spoon over the hot cooked rice and serve.

Source:
Seattle times 4/16/97

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