Caribbean

Cuban Picadillo

Name: Cuban Picadillo
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 1/2 lbs ground beef (80/20); 1 large yellow onion, finely diced; 1 green bell pepper, finely diced; 4 cloves garlic, minced; 1 (8 oz) can tomato sauce; 1/3 cup pimiento-stuffed green olives, sliced; 1/4 cup raisins; 2 tbsp olive oil; 1 tsp ground cumin and 1 tsp dried oregano; 1/4 cup dry white wine

A savory-sweet Cuban ground beef hash simmered with olives, raisins, and tomatoes, served over white rice.

40 minutes

Serves 4

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

5 steps

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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