Hola,
Tonight at KUMC Jamie and I are cooking a Nicaraguan dinner as a fundraiser for our trip. We’re making Picadillo, which is a beef dish over white rice, along with black beans and tortillas. Members of the team made Tres Leches, which is a sweet dessert. After dinner there is a silent auction, with over 150 items for sale, including a framed picture of lightning that my lovely wife shot on July 4th in Destin, FL. Come out, eat dinner and give us your money!
Picadillo Recipe
4 servings
1 medium onion, chopped
1 clove garlic, minced
1 pound ground extra lean beef
½ teaspoon cumin
½ teaspoon oregano
1/8 teaspoon salt
pinch ground red pepper
¼ cup raisins (optional)
1/2 cup of water
1 1/2 cup finely cubed potatoes
1 medium green bell pepper, chopped
¼ cup chopped red bell pepper
In a large skillet over medium-high heat, brown the ground beef, onion, garlic until the onion is tender and the meat is no longer pink and the juices run clear. Drain off all fat. Add all remaining ingredients except the green and red bell peppers. Bring to a simmer and cook until potatoes are tender. Add green and red bell peppers and heat through. Serve over white rice.