This post is sponsored by Mahatma. All comments and opinions are my own.

We all have our go-to meals that we know by heart. But every once in a while, it’s fun to give those classics a little glow-up. When I want to bring a little extra flair to the dinner table without spending hours in the kitchen, I reach for Mahatma Rice.

Mahatma is my ultimate pantry hero. It’s the perfect canvas for quick, comfort meals, offering a consistent texture that elevates every dish and ideal when you crave bold, global flavors.

When it comes to recipes like those Picadillo Stuffed Peppers, the rice you choose matters! You need a grain that can soak up all those savory juices from the meat and spices while still holding its own. Mahatma Extra Long Enriched White Rice is my top pick for this—it stays light, fluffy, and never gets mushy, ensuring every bite is absolutely perfect!

By combining the savory, sweet, and briny flavors of traditional Picadillo with the reliable fluffiness of Mahatma Rice, you get a meal that feels fancy but is easy enough for a Tuesday night.

Michelle

Picadillo Stuffed Peppers

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings: 6

Course: Main Course

Ingredients Method

Ingredients

  

• 1 Tbsp olive oil
• 1 lb ground beef
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 2 Tbsp olive brine (juice from the olive jar)
• 4 ounces tomato sauce
• 3 oz water
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 cup sliced Spanish olives
• 2 Tbsp raisins, (or more to taste) optional
• 3 large bell peppers, halved and seeds removed
• 1 cup Mahatma Extra Long Enriched White Rice, cooked according to pkg instructions
• cilantro, for garnish

Method

 

1. In a large skillet, heat oil over medium heat. Add onions sauté for 2-3 minutes or until softened.
2. Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes.
3. Add garlic and sauté for 30 seconds, until fragrant.
4. Stir in olive brine, tomato sauce, water, cumin, oregano, and salt. Cover and simmer for 15 - 20 minutes.
5. Remove from the heat. Stir in olives and raisins (if using) and cooked Mahatma Rice.
6. Spoon the mixture into the 6 prepared bell pepper halves.
7. Bake at 375º F for 15 - 20 minutes, until the peppers have softened.
8. Garnish with cilantro and serve.

Whether you are whipping up a quick stir-fry, a creamy risotto, or a classic pot of beans and rice, Mahatma has a variety of products and sizes at Publix to fit every recipe in your rotation. From aromatic Jasmine and Basmati to convenient pouches for those extra-busy nights, you’ll find the perfect grain to match your menu.

The best part? You don’t have to break the bank to keep your pantry stocked with high-quality Mahatma rice. Right now is the perfect time to head to Publix and grab the big 3-pound bags Extra Long Enriched White Rice. Having this larger size on hand means you can pivot from a simple side dish to a show-stopping main course (like my stuffed peppers) at a moment’s notice.

Mahatma Rice Extra Long Enriched Rice 3lb, $3.49

Take advantage of savings now through 2/27 at your local Publix! Grab a deal and a few ingredients and serve up a hearty dish that turns simple pantry staples into a meal your family will request again and again.