Cuban Picadillo

Ingredients

• 1 tbsp olive oil
• 1 white onion (finely chopped)
• 1 green bell pepper (finely chopped)
• 1.5 lb ground beef
• 1 tsp Sazon seasoning
• 0.5 tsp cumin
• 0.5 tsp dried oregano
• 1 tsp paprika
• 1 bay leaf (optional)
• 2 tbsp tomato paste
• 3 cloves garlic (minced)
• 1 cup green olives (chopped)
• 6 oz vegetable broth (use 4-8 oz depending on desired consistency)
• fresh cilantro (for garnish)
• 1.5 cup white rice (uncooked, for serving)

Steps

1. 1

   Start the rice first to ensure it finishes with the main dish. In a pan or pot, add a bit of oil or butter, throw in the rice, and a little chicken bouillon for flavor. Pour in boiling water (follow package ratios, usually 2:1 water to rice) and simmer for 15-20 minutes until fluffy.

2. 2

   While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely chopped white onion and green bell pepper. Sauté until they begin to soften and become fragrant.

3. 3

   Add the 1.5 lbs of ground beef to the skillet. Break it up with a wooden spoon and cook until it is almost completely browned.

4. 4

   Stir in 2 tablespoons of tomato paste and the spices: 1 tsp Sazon, 1/2 tsp cumin, 1/2 tsp dried oregano, 1 tsp paprika, and the optional bay leaf. Cook for a couple of minutes to allow the tomato paste to caramelize and the spices to bloom.

5. 5

   Add the 3 cloves of minced garlic and sauté for about 30-60 seconds until very fragrant, being careful not to burn it.

6. 6

   Pour in the vegetable broth (4-8 oz depending on how saucy you prefer the picadillo) and add the 1 cup of chopped green olives. Stir to combine and let it simmer for a few minutes to meld the flavors.

7. 7

   Remove the bay leaf if used. Stir in some fresh chopped cilantro at the very end for brightness.

8. 8

   Serve the picadillo hot over the prepared rice. Garnish with additional fresh cilantro if desired.

Notes

To save time, use a water boiler for the rice water. The olives are essential for the traditional Cuban flavor profile. If you prefer a thicker consistency, use only 4 oz of broth; for a more stew-like 'brothy' version, use up to 8 oz.

Nutrition per serving

• main
• dinner
• quick
• high-protein
• Cuban
• one-pan
• beef