Picadillo

Name: Picadillo
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (lean); 1 yellow onion (chopped); 1 red bell pepper (chopped); 2 clove garlic (minced); 1 can crushed tomatoes; 0.25 cup green olives (pitted and sliced); 2 tablespoon raisins; 1 tablespoon apple cider vinegar; 1 teaspoon ground cumin; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 1.5 cup instant yellow rice; 1 plantain (ripe, sliced into 1/2-inch rounds); 2 tablespoon vegetable oil (for frying)

A savory Cuban-style ground beef dish with olives and raisins, served alongside fluffy yellow rice and sweet fried plantains for an authentic flavor experience.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Latin
Difficulty: Easy
Cost: $4.65/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 pound ground beef (lean)
1 yellow onion (chopped)
1 red bell pepper (chopped)
2 clove garlic (minced)
1 can crushed tomatoes
0.25 cup green olives (pitted and sliced)
2 tablespoon raisins
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
1.5 cup instant yellow rice
1 plantain (ripe, sliced into 1/2-inch rounds)
2 tablespoon vegetable oil (for frying)

Instructions

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 5 minutes. Drain excess fat.
Add chopped yellow onion and chopped red bell pepper to the skillet. Cook for 3-4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Stir in crushed tomatoes, sliced green olives, raisins, apple cider vinegar, ground cumin, kosher salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.
While the picadillo simmers, prepare instant yellow rice according to package directions.
In a separate small skillet, heat vegetable oil over medium heat. Add sliced plantains and fry for 2-3 minutes per side, until golden brown and tender. Drain on paper towels.
Serve the Quick Picadillo over instant yellow rice, garnished with fried plantains.

Notes

For a bit of heat, add a pinch of red pepper flakes with the tomatoes.

Nutrition (per serving)

Calories: 520
Protein: 30.5 g
Carbohydrates: 50.8 g
Fat: 23.5 g
Fiber: 7.2 g
Sodium: 890 mg
Saturated Fat: 9.2 g
Sugar: 12.5 g
Cholesterol: 78 mg