Preparation info

  • For


    • Difficulty


    • Ready in

      55 min

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

This is a well-known Mexican dish, and very easy to cook. It is a special favourite of mine, partly because it was the very first ‘foreign’ food I experimented with when I was newly married in Java; an American friend gave me the recipe. If it had turned out badly, who knows what would have become of my career as a cook? In fact it was so good that in thirty years I have only added two of my own ingredients: ginger, and chopped hard-boiled eggs as a garnish. A true picadillo, as described b