Description
This easy Puerto Rican Picadillo is an iconic recipe in Latin American cuisine that transcends deliciousness. Easy enough for a weeknight meal that whips up in a single pan under 30 minutes.
A classic Latin American dish featuring ground beef simmered with veggies and spices. Simply delicious.
Equipment needed:
- One large skillet or cooking pan
- Wooden spatula.
Ingredients
- 1 pound of Lean Ground Beef
- 2 tablespoons of Extra Virgin Olive Oil
- 1 medium onion finely diced (about 1 cup) - I used yellow onion but white or red onion work too.
- 1/2 Green Bell pepper finely diced (yellow or red bell peppers are suitable substitutes)
- 3 Garlic Cloves crushed.
- 1/2 cup of finely diced Sweet Peppers (about three peppers)
- 1/4 cup of finely chopped Cilantro Leaves
- 1 cup of Fresh Crushed Tomatoes (see notes)
- 1 1/2 teaspoons of Cumin
- 1.5 teaspoons of Salt
- 1/2 to 1 teaspoon of Black Pepper
- 10 green Spanish Olives stuffed with red peppers, rinsed and sliced (about 1/4 cup olives sliced)
- 1 tablespoon of Raisins.
TIP: Homemade sofrito shortcut - If you have Sofrito saved up, skip the chopping and add a cup of as a substitute for the onion, garlic, and peppers. Here is a recipe for homemade Puerto Rican Sofrito
Instructions
- Caramelize the onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onions and cook for 2-3 minutes, stirring occasionally, until golden and caramelized. This adds depth of flavor.
- Brown the beef: Add the ground meat and cook for about 7-10 minutes, breaking it up with a spoon until browned.
- Veggies: Add the diced bell peppers, sweet peppers, and crushed garlic, and cook for another 5 minutes.
- Spices: Sprinkle in the cumin, salt, and pepper, then pour the crushed tomatoes and mix well.
- Simmer: Let the meat mixture simmer for 10 minutes at low heat, allowing the flavors to blend.
- Finishing touches: Add the cilantro, sweet raisins, and sliced olives. Stir them in, and let it simmer for another 2 minutes. Adjust the seasoning to your taste.
- Serve your Picadillo over fluffy white rice, with black beans on the side, and soak in the compliments.
Buen Provecho!
Notes
Tomatoes: If fresh tomatoes aren't available, Canned Tomato Sauce is a convenient substitute. Another suitable substitute is diluting two tablespoons of Tomato Paste in 3/4 cup hot water. This will add sweetness.
Olives: Rinse them to remove the excess salt from the brine.
What to Serve with Picadillo: For a typical Latin American experience, the best way to eat Picadillo is served with RICE (No Picadillo is complete without it!). Other side dishes that complement are black beans, sweet plantains, and tostones.
Storing Leftover Picadillo: Store your flavorful picadillo in an airtight container and refrigerate for 3-4 days. It's fantastic the next day, ready to add joy to your mealtime. Also great for meal planning.
Another easy weeknight meal you might like is this Fresh Shrimp Bowl Recipe with Peach and Avocado.
Nutrition
- Serving Size: 1/2 cup
- Calories: 271
- Sugar: 7.5 g
- Sodium: 1169.6 mg
- Fat: 12 g
- Carbohydrates: 15.3 g
- Fiber: 2.8 g
- Protein: 27.1 g
