Cuban-Style Picadillo with Rice
Serving Size / Yield
- 2 Tbs. oil
- 1 medium onion, chopped fine
- 1 small red bell pepper, cored, seeded, chopped fine
- 1 Tbs. tomato paste
- 4 cloves garlic, chopped fine
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- sea salt and pepper
- 2 bay leaves
- 1/2 C. dry white wine
- 1 1/2 lb. ground beef
- 1 C. canned tomatoes, diced
- 2 Tbs. Worcestershire sauce
- 1/3 C. raisins
- 1/2 C. pimento stuffed olives + 2 Tbs. brine
- 2 Tbs. capers
- 1 large potato, peeled and cubed
In a skillet, heat the oil until shimmering over medium-high heat. Add the onion and pepper. Cook, stirring occasionally, for 5 to 7 minutes, or until soft. Add in the tomato paste, garlic, cumin, oregano, 1 1/2 tsp. salt, 1 tsp. pepper, and the bay leaves. Cook for 2 minutes, or until the mixture is fragrant and the tomato paste darkens. Stir in the wine and cook for 5 minutes, or until its reduced to about 1/4 C.
Add the meat and cook, stirring and breaking up the chunks, for 5 to 7 minutes, or until the meat is no longer pink. Stir in the tomatoes,Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover and reduce the heat to medium-low. Cook for 12 minutes, or until the potatoes are tender.
Remove from heat and season with salt and pepper to taste. Remove the bay leaves and discard them. Serve with rice.