Vegetarian Picadillo

Ingredients (use vegan versions):

• 1/4 cup Achiote oil*
• 1-2 large onions, chopped
• 1-2 large green bell peppers, chopped
• 2 garlic cloves, minced or pressed
• 1/2 teaspoon cayenne pepper
• 4 cups fresh chopped tomatoes or canned crushed tomatoes
• 1-2 teaspoon ground cumin
• 2 tablespoon capers
• 1 15 oz. can Goya black beans or 15 oz of dried black beans, prepared
• 1 5 oz. package Mahatma yellow rice (best when prepared w/olive oil & steamed)

In a large skillet, heat Achiote oil over medium to high heat. Add onion, green pepper, garlic and cayenne pepper. Saute 5 minutes until onions are softened. Add tomatoes & cumin, cover and reduce heat to medium-low. Simmer for 15 min, then add capers and simmer 5 more minutes. (I add capers immediately before serving to preserve their flavor). While picadillo sauce is simmering, prepare yellow rice and beans. Serve with black beans and rice; divide the plate in half with a stripe of yellow rice, placing the black beans and picadillo sauce on either side. This presents the dish in a colorful fashion. Sauce also freezes well. *Achiote oil is made by heating 1/2 cup Annato seeds in 1 cup vegetable oil. Boil until oil is deep bright orange. Strain seeds from oil.

Serves: 2-4

Preparation time: 1 hr

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