Name: Michelle Bernstein’s Picadillo Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Cuban
Ingredients: 1 lb ground beef; 1 onion, chopped; 1 green bell pepper, chopped; 4 garlic cloves, minced; 1 can (14 oz) diced tomatoes; 1/2 cup green olives, sliced; 1/4 cup raisins; 2 tbsp tomato paste; 2 tbsp white vinegar; 1 tbsp ground cumin; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup beef broth; Cooked white rice, for serving

Photos of Michelle Bernstein’s Picadillo Recipe

How To Make Michelle Bernstein’s Picadillo Recipe

A classic Cuban dish made with ground beef, tomatoes, olives, and raisins, served over rice.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 can (14 oz) diced tomatoes
1/2 cup green olives, sliced
1/4 cup raisins
2 tbsp tomato paste
2 tbsp white vinegar
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 cup beef broth
Cooked white rice, for serving

Instructions

In a large skillet over medium-high heat, brown the ground beef, breaking it up into small pieces with a wooden spoon.
Add the chopped onion, bell pepper, and garlic, and cook until the vegetables are soft and the beef is cooked through.
Stir in the diced tomatoes, olives, raisins, tomato paste, vinegar, cumin, oregano, salt, and black pepper.
Pour in the beef broth and bring the mixture to a simmer. Reduce heat to low and let simmer for 20-25 minutes, stirring occasionally.
Serve the picadillo over cooked white rice.