Cuban Picadillo Recipe

Best Cuban Picadillo Recipe

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Serving Size: 4 people | Prep Time: 20 minutes | Cook Time: 25minutes | Total Time: 45minutes

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INGREDIENTS:

- 3 tbsp. avocado oil - ¼ tsp cumin - 1 small finely chopped sweet onion - 2 minced garlic cloves

- 1/2 finely chopped red bell pepper -1 8oz can of tomato sauce

- 1/2 finely chopped green pepper - ¼ cup sliced pitted green olives

- 1 tbsp Goya adobo seasoning with pepper - 4oz Goya Dry White Cooking Wine

- 4oz beef broth (or water works as well) - 1¼ lb ground beef

* You can substitute the ground beef for turkey meat if you want a healthier option.

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DIRECTIONS:

1. In a large pan, heat your oil over medium heat.

2. Add onion and garlic; sauté until onion becomes translucent.

3. Add in your red and green peppers. let them soften up (about 4 minutes)

4.Add your ground beef, green olives, cumin, adobo seasoning. Cook through until no longer pink

(about 7 minutes). Use a wooden spoon to chop this mixture up in your pan while it's cooking.

5. Add tomato sauce to the pan, fill the empty can half way with the Goya dry white cooking wine (about 4oz) and the rest with either beef stock or water.

6. Cover your pan and allow to simmer for about 20 minutes. Most of the liquid should be absorbed. I like to leave a little broth remaining.

7. Serve over a bowl of white rice and ENJOY!!

**You can also add diced potatoes to this if you'd like. For that add another 4 oz of tomato sauce, 2 oz of water and cook until potatoes are soft.