Skillet Beef Picadillo

A flavorful and robust Latin dish featuring seasoned ground beef, tender vegetables, olives, and capers, served with aromatic yellow rice and sweet fried plantains.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 1
• Cuisine: Latin
• Difficulty: Medium
• Cost: $10.90/serving

Dietary

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

Tags

• sauté
• quick
• savory
• tangy
• rich
• classic

Ingredients

• 0.5 tablespoon olive oil
• 0.75 pound ground beef (80/20 lean)
• 0.5 yellow onion (medium, chopped)
• 1 clove garlic (minced)
• 0.5 green bell pepper (medium, chopped)
• 0.5 cup diced tomatoes (canned, undrained)
• 1 tablespoon tomato paste
• 0.5 cup beef broth
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon brown sugar
• 0.25 cup green olives (sliced)
• 1 tablespoon capers (drained)
• 0.5 cup white rice (uncooked)
• 1 cup water
• 0.25 teaspoon ground turmeric
• 1 plantain (ripe)
• 0.5 tablespoon vegetable oil (for frying plantains)

Instructions

1. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
2. Add chopped yellow onion, minced garlic, and chopped green bell pepper to the skillet with the beef. Cook for 5 minutes, until vegetables are softened.
3. Stir in diced tomatoes, tomato paste, beef broth, ground cumin, smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and brown sugar. Bring to a simmer and cook for 5 minutes.
4. Stir in sliced green olives and drained capers into the picadillo. Simmer for 2-3 minutes more.
5. Meanwhile, combine white rice, water, and ground turmeric in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat.
6. While rice cooks, peel the ripe plantain and slice it diagonally into 1/4-inch thick pieces. Heat vegetable oil in a separate small skillet over medium heat. Fry plantain slices for 2-3 minutes per side, until golden brown and caramelized. Drain on paper towels.
7. Serve the skillet beef picadillo with yellow rice and fried plantains.

Notes

The sweetness of the plantains perfectly balances the savory, tangy picadillo. Leftovers can be stored for 2-3 days.

Nutrition (per serving)

• Calories: 1728
• Protein: 70.5 g
• Carbohydrates: 164.1 g
• Fat: 90.3 g
• Fiber: 10.3 g
• Sodium: 3218 mg
• Saturated Fat: 30.5 g
• Sugar: 50.6 g
• Cholesterol: 240 mg