Puerto Rican Picadillo
This beef Picadillo recipe consists of flavorful ground beef, spices, green olives, and raisins cooked in a delicious tomato sauce, and then served over a bed of rice. This is the ideal weeknight meal because it can be made in under 30 minutes!
Ingredients
- 1 tablespoon olive oil
- 1/2 white onion, peeled and diced
- 1/2 red bell pepper, diced
- 4 cloves garlic
- 2 tablespoons sofrito
- 1 pound lean ground beef I use 90/10
- 8 oz tomato sauce
- 1/2 cup water
- 1/2 teaspoon powdered chicken bouillon
- 2 teaspoons Sazon seasoning with culantro y achiote
- 1 teaspoon Adobo seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 8-10 pimiento stuffed olives, sliced into rings
- 2 tbsp dried raisins optional
- 1 tbsp fresh cilantro chopped
Instructions
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Heat a saute pan on medium heat. Add the oil, veggies and the sofrito. Saute for 3-5 minutes, until the veggies soften
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Add the ground beef into the pan, break it up with a spoon and cook until it's no longer pink.
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Season the cooked ground beef with the adobo, sazon, tomato sauce, cumin and oregano. Stir the mixture together to distribute the spices.
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Add 1/4 cup of water, the raisins and the olives, then lower the heat to simmer, let the mixture stew together, uncovered. After 10 minutes, turn off the heat and stir in the fresh cilantro. Cover and cook for 5 more minutes. The picadillo should be saucy, but not soupy. If there's too much liquid, cook until it's to your desired consistency.
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Serve hot, or freeze for later use.