Cuban Picadillo
Picadillo is Cuban home cooking at its best. While it appears in many variations across Latin America, we bow to a traditional take on this gratifying recipe: beef or pork, green pepper, raisins, olives, and tomato. Typically, black beans and white rice accompany picadillo for a delightful, easily prepared, and—of course—inexpensive meal.
Makes 6 Servings - $1.96 per serving Show Detailed Pricing
- 3 tablespoons olive oil (or vegetable oil)
- 1 pound ground beef (or ground pork, or a combination)
- 1 pinch salt and pepper, to taste
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves of garlic, peeled and minced
- 1/3 cup pimento-stuffed green olives
- 1/3 cup raisins
- 15 ounces canned diced tomatoes with their juices (or tomato sauce)
- 3 tablespoons vinegar + 1 tablespoon sugar, stirred together
- 3/4 cup chicken broth (or vegetable or beef broth)
- 2 bay leaves
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1/4 teaspoon cayenne powder
- For the side dishes:
- 1 1/2 cups long-grain white rice
- 15 ounces canned black beans, mostly drained
- *Optional Extras: hot sauce, cilantro
Prep Time: About 15 minutes
Cook Time: About 25 minutes
Instructions:
- In a large skillet, heat 1 tablespoon of oil over medium heat just until it shimmers. Add the ground meat, season with a little salt and pepper, stirring and breaking up the meat with a wood spoon. Cook to brown the meat on all sides. As it begins to brown, in about 3-4 minutes, add the onion, pepper, garlic, olives and raisins, stirring often. Continue cooking to soften the onion, about 5 minutes more.
- Drain off any excess fat from the pan then add the tomato, vinegar-sugar mixture, broth and bay leaves. Next add the oregano, cumin and cayenne and stir to blend well.
- Adjust the heat to a slow simmer and cook, partially covered, for about 15 minutes. Taste for salt.
- While the picadillo is finishing, set rice to cook according to package instructions. In another saucepan over medium heat, place the black beans and a pinch of salt and heat through, about 5 minutes.
- To serve: Spoon a serving of picadillo onto each dinner plate next to a serving of rice and black beans, in equal wedge-like portions. Top with sprigs of cilantro and pass the hot sauce, if desired.
- Use leftover black beans if you made our Latin-Style Black Beans and Rice (recipe link below).
