Picadillo Stuffed Rice Ring
Melissa Veytia
This delicious picadillo stuffed rice ring is perfect to feed a crowd! A budget-friendly recipe that will delight your guests and family, this picadillo stuffed rice ring is the perfect combo of two Mexican recipes that are a must at every household: Mexican red rice with veggies and picadillo! You must try it!
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Ingredients
10
Portions
  • 5 tomatoes
  • 1/4 onions
  • 1 clove garlic
  • 6 cups chicken broth
  • 1 pinch salt
  • some vegetable oil
  • 3 cups rice, rinsed, soaked, and drained
  • 1 cuaresmeño chile
  • 5 tomatoes
  • 1/4 onions
  • 1 clove garlic
  • 1/3 cups chicken broth
  • 1 tablespoon vegetable oil
  • 1 kilo ground beef
  • 1/2 onions, finely chopped
  • 1/2 cups peas
  • 1/2 cups carrot, cut into small-sized cubes
  • 1/2 cups fresh cilantro, finely chopped, for garnish
Preparation
3h
1h
Easy
  • For the Mexican red rice: In a blender, combine tomatoes, onion, garlic, and 1 cup of chicken broth. Season with salt and blend until smooth. Set aside.
  • In a pot over medium heat, heat oil and fry rice until golden-brown stirring occasionally, making sure not to break it. Remove excess oil.
  • Using a sieve, add tomato purée and cook for some minutes. Pour leftover chicken broth, bring to a boil, add cuaresmeño chile, and cover. Cook over low heat for about 30 minutes or until the liquid completely evaporates and rice is cooked through.
  • Remove from heat and let rest covered for 10 minutes. Let cool completely.
  • For the picadillo: In a blender, combine tomatoes, onion, garlic, and chicken broth. Blend until smooth, strain, and set aside.
  • In a deep skillet over medium heat, heat oil and fry ground beef and onion until brown. Pour tomato purée and bring to a boil for 5 minutes. Add vegetables and cook until the liquid completely evaporates. Season and let cool.
  • Line a bundt cake pan with plastic wrap and place half of the rice. Press tightly using a spoon making sure to cover the sides completely.
  • Hollow out the center of the rice layer and fill with picadillo. Cover with the leftover rice and press tightly. Refrigerate for 2 hours.
  • Unmold and heat up before serving. Garnish picadillo stuffed rice ring with fresh cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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