Sunday, 5 August 2012

Beef Picadillo from Puerto Rico

Here's another recipe from my new portfolio as a recipe tester! Again from American writer Ann Prospero (@annprospero) for chefs and healthy living, for whom I previously tested the Chicken Cacciatore for her upcoming cookbook, to be published in the Autumn,  Even You Can Be Healthy.

It's a really tasty dish, and I will definitely be cooking this again:

Picadillo Puerto Rican

Serves 4

1 tablespoon extra virgin olive oil or canola oil
1 cup onion chopped
½ bell pepper, chopped
1 garlic clove, minced, or 1 teaspoon garlic powder or dried minced garlic
1 teaspoon dried oregano
¼ cup fresh cilantro/coriander, chopped, or 1 teaspoon dried cilantro
1 pound 93-96 % lean ground beef
½ cup sliced olives stuffed with pimientos
1 cup raisins
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 8-ounce can tomato sauce or 4 ounces tomato paste
Salt and pepper to taste, using a minimum
1 box frozen French-style green beans
Heat oil on medium heat on the stove top in a large non-stick skillet. Add chopped onion and bell pepper and cook until the onion is translucent and the bell pepper is tender. Add the garlic, oregano, and cilantro. Stir until well blended.
Add the ground beef and with the back of a spoon spread the meat in the pan until it is in small bits and cooked through.
Add the olives, raisins, cumin, and cinnamon and stir until well blended.
Add the tomato sauce or paste and combine well. Continue to cook on low heat for about 10 minutes. Adjust seasonings to taste, adding salt and pepper if necessary.

Place the picadillo in a serving dish and top with the cooked French-style green beans. Serve with brown rice and beans on the side.

Or if you are not feeling virtuous, wrap it in some torilla.

A really tasty, flavoursome dish, with a good healthy feeling to it! YUM!


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