A few weekends ago, my sister invited us to stay with them at their ski rental for a little weekend outing. Of course, one of the top priorities aside from snow conditions is food. Her dinner menus included some of the dishes from one of the New York Times recipe round-ups which included Picadillo. This was on the menu for our Saturday night dinner. We had started out early that day and conditions were fair, taking it easy on the green and blue trails with the kids. It started snowing pretty heavily towards the end of the day and the kids were pretty much done so my brother-in-law volunteered to take all the kids back to the house. My husband, sister, and I took advantage of the new snow and being kid-free and skied some of the more challenging trails before the lifts closed for the day. After a few runs and legs heavy with fatigue, we trudged back to the house in our ski boots and skis slung over one shoulder – a workout in itself.
The last thing anyone wanted to do was cook, but with a little wine and cheese, we eased into the kitchen. My sister took charge of the Picadillo and I started the rice. Let me mention that one of the more “charming” aspects of a rental is the graveyard of mismatched pots, pans, and odd-shaped and number of utensils. Six spatulas, anyone? I managed to find a 2-quart pot with a matching lid that barely fit all the rice we needed for 5 adults and 4 kids. My sister was using the only other sizeable pot for the Picadillo since all the skillets were of the 8-inch variety. The recipe called for 5 spices and my sister quickly realized that she had forgotten the cumin. Even though only a couple of teaspoons were needed, she sent the men out to hunt down the cumin in town, but none was to be found in the one tiny grocery store in the middle of an Upstate New York ski town. Regardless, the dish was quick, easy, and flavorful and was done by the time the rice was finished – about 20 minutes. I had never heard or the dish before that weekend and I was instantly taken. The contrasting flavors of the sweetness of the raisins and the saltiness of olives against the warm heat of the spicy tomato sauce totally seduced me. The cumin may have added a little more complexity, but I didn’t miss it.
The name McCormick has always been synonymous with quality and tradition. I remember seeing the distinct red and blue logo when I was a child rummaging through my mom’s kitchen cabinets. When I received these pouches of McCormick Skillet Sauces, I knew what I had to make! At first I was a little wary about a pre-packaged sauce since my experience has been that they were always too salty or too syrupy sweet for me, but this was not the case with the McCormick Skillet Sauces. Full flavors, the short ingredient list, and convenience make it perfect for a quick meal!
The Fire Roasted Garlic Chili Skillet Sauce seemed the most perfect sauce for my Picadillo recipe with the Taco Skillet Sauce a close second. Guess what I’ll be packing for our next ski trip? Who needs a bagful of spices when I can just bring one pouch all ready to go?
There are a total of 7 flavors available! Follow McCormick’s Easy Skillet Dinners Pinterest board for your mealtime inspiration.
Picadillo #SundaySupper #McSkilletSauce
Ingredients
- 1 ½ pounds ground beef
- 2 ounces chorizo chopped
- 1 package of McCormick Chili Skillet Sauce OR McCormick Taco Skillet Sauce
- 4 ripe juicy tomatoes chopped OR one 14 ½ ounce can of diced tomatoes
- ½ cup raisins
- 2/3 cup or 5 ounces pimento stuffed olives halved
Instructions
- Brown the beef and chorizo in a 12-inch non-stick skillet over medium-high heat. Add the McCormick Skillet Sauce, tomatoes, raisins, and olives. Stir to combine and let cook for about 10-15 minutes.
- Serve over rice.
Notes
You can learn more about McCormick and their products on their website and you can follow them on Pinterest, Instagram, and “like” them on Facebook.
For more inspiration, check out the recipes shared by the rest of the Sunday Supper crew!
- Black and White Bean Chicken Chili by The Dinner-Mom
- Black Bean Taco Salad with Chipotle and Garlic by Ruffles & Truffles
- Cashew Chicken by That Skinny Chick Can Bake
- Cauliflower Skillet Steaks-Sicilian Style by The Wimpy Vegetarian
- Chicken Enchilada Skillet by The Messy Baker
- Chicken Fajita Rice Bowl by Peanut Butter and Peppers
- Chicken Fried Rice with Sesame Seeds and Almonds by Kudos Kitchen by Renee
- Creamy Sicilian Style Chicken Mushrooms Ham by Family Foodie
- Fajita Quesadillas by The Foodie Army Wife
- Fire Roasted Garlic Chili with Cilantro Lime Rice by Hip Foodie Mom
- One-Pot Chipotle Chicken Taco Pasta by Bobbi’s Kozy Kitchen
- Picadillo by kimchi MOM
- Potato Topped Sloppy Beef Skillet by Magnolia Days
- Savory Jade Chicken in Taro Basket by Brunch with Joy
- Sesame Chicken Stir-Fry over Cauliflower Rice by Casa de Crews
- Shrimp Taco’s with a Baja Cream Sauce by Daily Dish Recipes
- Sicilian Chicken and Mushrooms Spaghetti Squash Casserole by Cupcakes & Kale Chips
- Sicilian Skillet Chicken over Parmesan Zucchini “Noodles” by Amee’s Savory Dish
- Skillet Sicilian Chickpeas Over Brown Rice by Shockingly Delicious
- Skillet Taco Nacho Bake by The Girl In The Little Red Kitchen
- Smokey BBQ Pulled Chicken Sandwiches With Creamy Coleslaw by Serena Bakes Simply From Scratch
- Smoky Skillet Chicken and Rice by Cindy’s Recipes and Writings
- Sriracha Sesame Shrimp and Grits by I’m Not the Nanny
- Tex-Mex Sloppy Joes by The Weekend Gourmet
- Tres Carne Fire Roasted Garlic Chili over Egg Noodles by Hezzi-D’s Books and Cooks
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This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
