Cuban Picadillo
TOTAL TIME: Prep: 30 min. Cook: 4-1/2 hours
YIELD: 8 servings.
Most of the traditional recipes out there have numerous variations. Picadillo is no exception. This is my take on the Cuban classic. For added convenience, I adapted it for the slow cooker.—Sanford Brown, Big Pine Key, Florida
Ingredients
-
2 large onions, chopped
-
2 tablespoons olive oil
-
3/4 cup white wine or beef broth
-
2 pounds lean ground beef (90% lean)
-
1-1/4 cups crushed tomatoes
-
1 can (8 ounces) tomato sauce
-
1/3 cup tomato paste
-
4 garlic cloves, minced
-
2 teaspoons dried oregano
-
1/2 teaspoon salt
-
1/2 teaspoon ground cinnamon
-
1/2 teaspoon ground cloves
-
1/2 teaspoon pepper
-
1 cup raisins
-
1 medium green pepper, chopped
-
3/4 cup pimiento-stuffed olives, coarsely chopped
-
2 tablespoons chopped seeded jalapeno pepper
-
Hot cooked brown rice
Directions
-
1.
In a large skillet, cook onions in oil over low heat for 15-20 minutes or until brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker.
-
2.
In the same skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through.
-
3.
Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.
Nutrition Facts
1 cup: 331 calories, 14g fat (4g saturated fat), 56mg cholesterol, 685mg sodium, 27g carbohydrate (15g sugars, 4g fiber), 24g protein.
© 2024 RDA Enthusiast Brands, LLC