Cuban Picadillo Bowl
This take on a Cuban classic includes hearty ground beef and tomato stew, Cuban-style black beans, rice, and crispy fried plantains to garnish.
Yield 10 servings, 1/3 cup each
| Ingredient | Measure |
|---|---|
| Olive Oil | 2 Tbsp |
| Onions, 1/2" dice | 1 1/4 cup |
| Green Bell Pepper, 1/2" dice | 1 1/2 cups |
| Garlic, chopped | 2 Tbsp |
| Ground Beef, 85-90% lean | 1 lbs. |
| Cumin | 2 Tbsp |
| Oregano | 1 1/2 Tbsp |
| Bay Leaf | 3 each |
| Contadina® Diced Tomatoes in Tomato Juice, drained | 3 cups |
| Contadina® Marinara Sauce | 1 cup |
| Raisins | 2/3 cup |
| Stuffed Green Olives, cut in half | 10 each |
| Capers (optional) | 2 Tbsp |
| Sugar | 2 tsp |
| Cuban Black Beans, held hot (see separate recipe) | 3 1/3 cups |
| White Rice, cooked, held hot | 5 cups |
| Fried Plantains (Tostones), held warm | 30 each |
| Cilantro | 10 sprigs |
This simple and fairly low food cost item will make a great special in the cooler months.
Fried plantains or Tostones are simple to produce and add cravability and authenticity to the dish. Peel and cut 1” pieces of a green plantain. Deep fry at 325°F for just a few minutes until slightly golden and soft in the center. Flatten in a paper towel with the heal of your hand. Re fry until golden and crisp. Season lightly with salt and serve.
Directions:
- In a heavy bottom pot, heat oil and sauté onions, peppers and garlic until tender and fragrant.
- Add ground beef and cook stirring and breaking up beef until slightly browned. Beef should remain a bit chunky.
- Add cumin, oregano, bay leaf, diced tomatoes and tomato sauce. Cook stirring and simmer for about 10 to 15 minutes.
- Add raisins, olives, capers and sugar. Cook on low for another 8 to 10 minutes. Taste and adjust seasoning if desired.
- Hold hot for service.
- For each serving, plate ½ cup of rice, 1/3 cup of Cuban-style black beans and 1 cup of the beef and tomato stew. Garnish with 3 fried plantains and a cilantro sprig.
- In a heavy bottom pot, heat oil and sauté onions, peppers and garlic until tender and fragrant.
- Add ground beef and cook stirring and breaking up beef until slightly browned. Beef should remain a bit chunky.
- Add cumin, oregano, bay leaf, diced tomatoes and tomato sauce. Cook stirring and simmer for about 10 to 15 minutes.
- Add raisins, olives, capers and sugar. Cook on low for another 8 to 10 minutes. Taste and adjust seasoning if desired.
- Hold hot for service.
- For each serving, plate ½ cup of rice, 1/3 cup of Cuban-style black beans and 1 cup of the beef and tomato stew. Garnish with 3 fried plantains and a cilantro sprig.
