Beef Picadillo Cubano
with Spanish Olives & Golden Raisins
Cooking time
20 minutes
Servings
2
Calories
730 /serving
The ultimate Cuban comfort food, picadillo starts off with sautéed ground beef in a tomato-based sauce flavoured with garlic and ancho chili pepper. The surprise? The sweet and salty addition of raisins and olives.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Green pepper
- 40g Stuffed Spanish olives
- 45g Raisins
- 165g White rice
- 100ml Tomato sauce
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Sesame
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
0 g
Saturated Fat
0 g
Sodium
0 mg
Total Carb
0 g
Sugars
0 g
Protein
0 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, halve, core and medium-dice the green pepper. Roughly chop the olives.
Make the picadillo cubano
In a large pan, heat a drizzle of oil on medium-high. Add the beef* and green pepper; season with the spices and S&P. Cook, breaking up the meat, 5 to 7 min, until cooked through. Add the tomato sauce, olives and raisins. Cook, stirring occasionally, 4 to 5 min., until the flavours have combined.
Plate your dish
Divide the rice between your plates. Top with the picadillo cubano. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
