How To Make Michelle Bernstein’s Picadillo Recipe
A classic Cuban dish made with ground beef, tomatoes, olives, and raisins, served over rice.
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
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In a large skillet over medium-high heat, brown the ground beef, breaking it up into small pieces with a wooden spoon.
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Add the chopped onion, bell pepper, and garlic, and cook until the vegetables are soft and the beef is cooked through.
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Stir in the diced tomatoes, olives, raisins, tomato paste, vinegar, cumin, oregano, salt, and black pepper.
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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.
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Serve the picadillo over cooked white rice.
Nutrition
- Calories : 383kcal
- Total Fat : 19g
- Saturated Fat : 7g
- Cholesterol : 90mg
- Sodium : 1152mg
- Total Carbohydrates : 22g
- Dietary Fiber : 3g
- Sugar : 14g
- Protein : 29g
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