Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup raisins
- 1/2 cup sliced green olives
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 4 cups cooked white rice
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add the onion, garlic, and green bell pepper to the skillet and cook until the vegetables are softened, about 5 minutes.
4. Stir in the diced tomatoes, raisins, green olives, tomato paste, cumin, oregano, salt, and pepper.
5. Reduce the heat to low and simmer the picadillo for 10-15 minutes, stirring occasionally.
6. To assemble the rice bowls, divide the cooked rice among 4 bowls.
7. Spoon the picadillo over the rice.
8. Top each bowl with sliced avocado and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the ground beef and vegetables. Low heat for simmering the picadillo.
Serving size:
4 servings
Nutritional information:
Calories per serving: 574
Fat: 20g
Carbohydrates: 68g
Protein: 29g
Sodium: 440mg
Sugar: 16g
Fiber: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Raisins can be substituted with dried cranberries or chopped dates.
- Green olives can be substituted with black olives or capers.
- White rice can be substituted with brown rice or quinoa.
Variations:
- Add a can of drained and rinsed black beans to the picadillo for extra protein and fiber.
- Top the rice bowls with shredded cheese or sour cream for a creamier texture.
- Serve the picadillo over a bed of lettuce for a salad version of this recipe.
Tips and tricks:
- Make sure to drain the diced tomatoes before adding them to the picadillo to avoid a watery consistency.
- Adjust the seasoning to your taste by adding more or less cumin, oregano, salt, and pepper.
- Cook the rice ahead of time to save time when assembling the rice bowls.
Storage instructions:
- Store the leftover picadillo and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the picadillo and rice separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rice bowls in colorful bowls or plates for a vibrant presentation.
- Garnish the bowls with extra cilantro leaves or sliced jalapenos for a pop of color.
Pairings:
- Serve the picadillo rice bowls with a side of tortilla chips and salsa for a complete meal.
Suggested side dishes:
- A side of roasted vegetables, such as broccoli or carrots, would complement the flavors of the picadillo rice bowls.
Troubleshooting advice:
- If the picadillo is too dry, add a splash of water or beef broth to loosen it up.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Picadillo is a traditional dish in many Latin American countries, including Cuba, Mexico, and the Philippines. It typically consists of ground beef cooked with tomatoes, onions, and spices.
Flavor profiles:
- The picadillo has a savory and slightly sweet flavor from the combination of ground beef, tomatoes, raisins, and green olives. The cumin and oregano add a warm and earthy note to the dish.
Serving suggestions:
- Serve the picadillo rice bowls with a wedge of lime on the side for a bright and citrusy flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican