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Cooking Picadillo with Melissa Forman & Jeanne Sparrow on WCIU You & Me This Morning

Chicago’s Best Latin American Asian Fusion Food!

Amy Le chats with us about her new restaurant, The Spotted Monkey! The Spotted Monkey has unique offerings inspired by Asian and Latin American cuisine. – Watch the segment  here at WCIU 

Spotted Monkey Picadillo Recipe

1 medium onion, chopped
1 garlic clove, chopped
1 large potato, chopped
1 medium serrano or green bell pepper, chopped
1 table spoon vegetable oil
1 pound ground beef
1 teaspoon salt and ground pepper
½ cup of golden raisins
2 packets of Sazon Azafran (can be found in any grocery store in Latin food isle)
1 (8-ounce) can tomato sauce
2 cups of jasmine rice
3 cups of coconut milk (2 cans. Can be found in the Asian/Ethnic isle in grocery store)
1 egg

1. In a large skillet over medium heat, saute the chopped onions, garlic, green peppers, and potatoes in the vegetable oil until softened (about 5 minutes), stirring occasionally. While the vegetables are cooking start the rice in a rice cooker. Add 2 cups of jasmine rice and 3 cups of coconut milk. If you don’t have a rice cooker, follow the directions below on how to cook rice over the stove.

  1. Add ground beef and raisons and continue stirring to break up and brown the meat.
  2. Season the meat with salt, pepper, and 2 packets of the Sazon Azafran. When the beef is browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to let all the spices and sauce marinate into the ground beef.
  3. In a separate pan fry one egg sunny side up.
  4. In a serving bowl, put the jasmine coconut rice, picadillo beef and fried egg on top. You can garnish with green onions or peppers.

Directions for cooking rice over the stove   

  1. For most rice, use a 1:2 ratio of one cup of rice to two cups of water. For our recipe substitute 1 cup of water for the 1 cup of coconut milk in addition to 1 cup of water. Pour coconut milk into a large saucepan with a tight-fitting lid. Boil coconut milk and add ½ tea spoon of salt.
  1. Pour in 2 cups of rice. Add it to the boiling coconut milk.
  2. Stir once, or just enough to separate the rice.
  3. Cover the pot and simmer (cook for about 18 minutes) Fluff rice with fork once done.

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