Beef picadillo is a slow-simmered stew enjoyed throughout Latin America. We're making a quick version with sweet and savoury additions like raisins, cinnamon and olives to make it extra delicious. Of course, this Cuban dish wouldn't be complete without some good ol' rice & beans!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Prep: Wash and dry all produce. Bring 11/2 cups salted water (double for 4 people) to a boil in a small pot. Drain and rinse the kidney beans. Mince or grate the garlic. Finely chop the olives and 4 tsp oregano leaves (double for 4 people.)
Cook the rice: Add rice to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 min.
Make the picadillo: Meanwhile, heat a large pan over medium heat with a drizzle of oil. Add the onion and bell pepper. Cook, stirring often, until vegetables soften, 4-5 min.
Add the ground beef and garlic to the pan. Cook, breaking up the meat with a spatula, until no longer pink, 4-5 min. Add the olives, raisins, cinnamon and half the oregano to the pan. Cook for 1-2 min. Stir in crushed tomatoes and as much chili flakes as you like. Simmer, stirring occasionally, until slightly thickened, about 5 min. Season with salt and pepper.
Make the rice and beans: Meanwhile, stir the beans and remaining oregano into the rice.
Finish and serve: Serve the picadillo over the rice and beans. Enjoy!