Picadillo with Bacon

Picadillo with Bacon is a delicious and easy to prepare meal. Great for families of all sizes, it makes a nice change of pace from the ordinary hamburger or chicken at the dinner table...



Preheat the oven to 350 degrees F.


In a Pujols Kitchen Glass Casserole Dish, add the dried rice to the bottom of the dish, spread evenly, and set aside.


In a Pujols Kitchen Large Saute Pan, over medium heat, add one tablespoon of olive oil and the sugar until the sugar browns.


Add the hamburger and brown, drain grease. Set aside.


Add the other tablespoon of olive oil back to the same pan and add one of the bullion cubes, sazon, and tomato paste, and cook this mixture for about five minutes on medium low heat.


Add the hamburger back to the pan with the sazon mixture, and cook to infuse flavors for five minutes.


Pour the meat mixture over the dry rice and spread around evenly.


Pour the whole can of corn, including liquid, on top of the meat.


In the same corn can, add the other bullion cube, fill it to the top with water, and pour over the top of the whole dish. The water should be even with the top of the corn.


Lay the bacon overlapping, covering the dish.


Cover with foil and bake for one hour.




1 cup of medium grain rice


2 tablespoons of olive oil, DIVIDED


1 pound of ground beef


1 tablespoon of sugar


½ cup of sazon


1 tablespoon of tomato paste


2 large Maggi chicken buillon cubes, to use separately


1 (15-ounce) can of whole kernel corn, liquid included


6-7 slices of bacon




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