Ingredients: |
Ingredients: For Picadillo:
1 lb. ground beef (your favorite type, or whatever is on sale!)
1 can diced tomotoes, undrained (I like Del Monte diced tomotoes with green pepper and onion, or with garlic and olive oil, but plain is fine too.)
The remaining ingredients are really not measured, you can add to your taste preference:
about 1/2 cup chopped onion
about 1 Tbsp minced garlic (or 1-2 cloves fresh garlic)
about 3/4 cup chopped green pepper (or the colored bell peppers make it pretty)
about 3/4 cup green olives (I use sliced salad olives with pimentos)
about 3/4 cup raisins (yes, raisins!)
about 1/2 cup red cooking wine
*some people also use chopped white potatoes, like hash brown cubes. I don't because I serve this with rice and beans, and rice is enough starch for me.
Rice (or I sometimes use quinoa) prepared according to package directions
For Black Beans:
1 can black beans, undrained
the following ingredients are not measured, and can be adjusted to your taste preference:
about 1/4 cup chopped onion
1 clove minced garlic
about 1/4 cup green pepper
1 or 2 strips bacon (and/or 1 Tbsp olive oil)
about 1 Tbsp ground cumin
about 1/2 tsp oregano (optional)
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Directions: |
Directions:For Picadillo:
Brown ground beef in a large skillet.
Drain fat.
Add ground beef back into skillet, and add remaining ingredients, stirring occasionally until the red wine has cooked into the meat and veggies are softened.
For black beans:
If using bacon, cook until lightly browned in a small sauce pan. You can add the olive oil, if desired. If not using bacon, just add olive oil.
Add onion and green pepper and cook over medium heat until softened.
Add garlic and stir until softened.
Add black beans
Stir in cumin and oregano and simmer over low heat for about 15-20 minutes
Serve picadillo and beans over rice. |
This recipe for Cuban Picadillo (Pronounced "peek-ah-dee-yo") with black beans and rice is from