Serves: 8
Total Calories: 659

4 cups (double recipe)
Minced Spicy Pork or minced beef
2 tablespoons finely chopped fresh parsley

1. Prepare rice. Then, prepare picadillo with ground pork or beef. When the rice is cool, gently mix in the cooked picadillo. Transfer the mixture to an ovenproof earthenware casserole dish or glass baking dish. The dish may be made ahead to this point, covered and refrigerated for up to 1 day.

2. Shortly before serving, preheat the oven to 350°. Warm the casserole until hot all the way through, 20 to 25 minutes. Sprinkle with parsley. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 659
Calories from Fat: 462

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
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Green Rice
Horsemen’s Beans
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Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
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