Latin American 30 min

Picadillo Cubano

Name: Picadillo Cubano
Total time: 30 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1½ lbs ground beef (80/20); 1 white onion, finely diced; 1 green bell pepper, finely diced; 4 cloves garlic, minced; 1 can (8 oz) tomato sauce; ½ cup dry white wine; ¼ cup pimiento-stuffed green olives, sliced; 3 tablespoons capers; ¼ cup raisins; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 bay leaf; 2 tablespoons olive oil; Salt and black pepper to taste; White rice and black beans for serving

comfort-foodhigh-proteinmeal-prep

Ingredientsfor 2

460

Cal

34g

Protein

22g

Carbs

26g

Fat

11½ lbs ground beef (80/20)
21 white onion, finely diced
31 green bell pepper, finely diced
44 cloves garlic, minced
51 can (8 oz) tomato sauce
6½ cup dry white wine
7¼ cup pimiento-stuffed green olives, sliced
83 tablespoons capers
9¼ cup raisins
101 teaspoon cumin
111 teaspoon dried oregano
121 bay leaf
132 tablespoons olive oil
14Salt and black pepper to taste
15White rice and black beans for serving

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Instructions

1
Heat olive oil in a large skillet over medium-high heat. Cook onion and bell pepper until softened, 5 minutes. Add garlic, cumin, and oregano and cook 2 minutes.
2
Add ground beef, breaking it up with a spoon, and cook until completely browned and any liquid evaporates, about 8 minutes. The meat should sizzle and begin to fry slightly in its own fat.
3
Add wine and cook until reduced by half. Add tomato sauce, bay leaf, olives, capers, and raisins. Stir to combine and simmer over medium heat for 15 minutes until the sauce thickens and coats the meat. Season with salt and pepper. Remove bay leaf.
4
Serve over white rice with black beans alongside. The combination of salty olives, sweet raisins, and tangy capers is the signature Cuban flavor profile.