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Cuban-Style Beef Picadillo
with Hearty Rice & Beans
Beef picadillo is a slow-simmered stew enjoyed throughout Latin America. We're making a quick version with sweet and savoury additions like raisins, cinnamon and olives to make it extra delicious. Of course, this Cuban dish wouldn't be complete without some good ol' rice & beans!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
170 g
Poivron vert
2 gousse(s)
Ail
28 g
Olives vertes
¾ tasse(s)
Riz basmati
1 cc
Flocons de piment
28 g
Raisin sultana
1 boîte(s)
Tomates broyées
1 boîte(s)
Haricots rouges
7 g
Origan
1 cc
Cannelle, moulue
113 pièce(s)
Oignon, haché
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Informations nutritionnelles
Instructions
Prep: Wash and dry all produce. Bring 11/2 cups salted water (double for 4 people) to a boil in a small pot. Drain and rinse the kidney beans. Mince or grate the garlic. Finely chop the olives and 4 tsp oregano leaves (double for 4 people.)
Cook the rice: Add rice to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 min.
Make the picadillo: Meanwhile, heat a large pan over medium heat with a drizzle of oil. Add the onion and bell pepper. Cook, stirring often, until vegetables soften, 4-5 min.
Add the ground beef and garlic to the pan. Cook, breaking up the meat with a spatula, until no longer pink, 4-5 min. Add the olives, raisins, cinnamon and half the oregano to the pan. Cook for 1-2 min. Stir in crushed tomatoes and as much chili flakes as you like. Simmer, stirring occasionally, until slightly thickened, about 5 min. Season with salt and pepper.
Make the rice and beans: Meanwhile, stir the beans and remaining oregano into the rice.
Finish and serve: Serve the picadillo over the rice and beans. Enjoy!