Cuban Picadillo
A savory-sweet Cuban ground beef hash simmered with olives, raisins, and tomatoes, served over white rice.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Heat the olive oil in a large skillet over medium heat, then add the onion, bell pepper, and garlic and sauté for 5 to 6 minutes until softened and fragrant.
- 2
Add the ground beef and cook for 7 to 8 minutes, breaking it apart with a spoon, until fully browned with no pink remaining; drain excess fat if needed.
- 3
Stir in the cumin and oregano, cooking for 1 minute to bloom the spices, then pour in the white wine and let it reduce by half over 2 minutes.
- 4
Add the tomato sauce, olives, and raisins, then reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the mixture thickens and the flavors meld.
- 5
Season with salt and black pepper to taste and serve hot over fluffy white rice with a side of sweet fried plantains.
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