Discover the perfect solution for a hassle-free dinner with this Chili Picadillo recipe.
Sauté potatoes until golden brown, then combine with STAGG® CLASSIC® Chili No Bean, diced tomatoes, and a hint of bay leaf for a hearty base. With the sweet addition of raisins and tangy green olives, this dish served over rice is a flavor-packed delight for any occasion.
Ingredients
| 1 | tablespoon oil |
| 1 | baking potatoes, peeled and cut into 1/2-inch pieces |
| 1 | (15-ounce) can STAGG® CLASSIC® Chili No Bean |
| 1 | (15-ounce) can petite diced tomatoes |
| 1 | bay leaf |
| ½ | cup raisins |
| ½ | cup halved pimento stuffed green olives |
| Hot cooked rice | |
| Warmed flour tortillas, if desired |
Directions
In large skillet over medium high-heat, heat oil. Cook potatoes in oil 8 to 10 minutes or until browned. Add chili, tomatoes and bay leaf. Simmer 5 to 6 minutes. Add raisins and green olives. Serve over rice with warmed flour tortillas, if desired.