Recipes : Cuban Picadillo
Description: 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.
Servings: 6
Cost per Serving: $1.96 per serving
Ingredients
- 3 tablespoons olive oil (or vegetable oil) $0.64
- 1 pound ground beef (or ground pork, or a combination) $4.40
- 1 pinch salt and pepper, to taste $0.01
- 1 onion , chopped $0.30
- 1 green bell pepper, chopped $0.45
- 4 cloves of garlic, peeled and minced $0.35
- 1/3 cup pimento-stuffed green olives $1.00
- 1/3 cup raisins $0.41
- 15 ounces canned diced tomatoes with their juices (or tomato sauce) $0.75
- 3 tablespoons vinegar + 1 tablespoon sugar, stirred together $0.19
- 3/4 cup chicken broth (or vegetable or beef broth) $0.71
- 2 bay leaves $0.05
- 2 teaspoons oregano $0.25
- 2 teaspoons cumin $0.33
- 1/4 teaspoon cayenne powder $0.07
- For the side dishes:
- 1 1/2 cups long-grain white rice $1.11
- 15 ounces canned black beans, mostly drained $0.75
- *Optional Extras: hot sauce, cilantro
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.
Notes
- Use leftover black beans if you made our Latin-Style Black Beans and Rice (recipe link below).
Comments
Rating:
Nice change great combination of flavors! I’ll make this again!
Rating:
Sounds great, something different for us....trying it this weekend, can't wait!
Rating:
Ok - another terrific recipe! This one is easy and full of flavor...I did a mixture of meat: veal, pork and beef...the flavor is there...with beans and rice a wonderful blend of subtle flavors and with the hit of vinegar & sugar it put the recipe up front. Now looking forward to the leftovers.