Servings 6 servings
Ingredients
- 1 medium green pepper, stemmed, seeded and roughly chopped
- 1/2 large yellow onion, roughly chopped
- 5 cloves garlic
- 2 Tablespoons extra-virgin olive oil
- 1 (8-oz.) can tomato sauce
- 1 cube beef bouillon, whisked with 2 Tablespoons very hot water
- 1/4 cup green olive juice
- 2 Tablespoons fresh lime juice
- 2 pounds lean ground beef (See Kelly’s Notes)
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 cup pitted, sliced green olives
- 1/2 cup raisins (optional)
- Cooked white rice, for serving
Instructions
- In a food processor, combine the green pepper, onion and garlic. Pulse until puréed.
- Add the olive oil to a large heavy-bottom stock pot or Dutch oven set over medium heat. Once the oil is hot, add the green pepper mixture and cook, stirring, until the liquid has evaporated and the vegetables are tender, 3 to 5 minutes.
- Add the tomato sauce, beef bouillon mixture, olive juice and lime juice. Simmer until liquid is reduced by half, 3 to 5 minutes.
- Add the ground beef and cumin. Cook, breaking apart the beef with a spatula, until the beef is cooked through. Stir in the bay leaves, green olives and raisins (optional) then reduce the heat to low, cover the pot, and simmer for 15 minutes. Uncover the pot and simmer an additional 5 minutes or until any remaining liquid has absorbed. Discard the bay leaves.
- Spoon the picadillo over white rice and serve.
Notes
- Must be lean (96/4 or 97/3) because no chance to drain grease.
- My husband enjoys topping picadillo with fried eggs over easy. Break apart the yolks and stir them together with the meat and rice.
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