dinner · american
Cuban Beef Picadillo with White Rice & Black Beans
Ingredients Tap to check off
Instructions
1
Combine rinsed white rice, 1.25 cups cold water, and a pinch of salt in a small saucepan over high heat.
2
Bring rice to a rolling boil, cover tightly with a lid, reduce heat to low, and cook for 14 minutes.
3
Heat olive oil in a 12-inch heavy skillet over medium-high heat until hot and shimmering.
4
Add ground beef to the skillet, breaking it into small crumbles with a wooden spoon as it browns.
5
While beef browns, finely dice yellow onion and green bell pepper, and finely mince the garlic cloves.
6
Add diced onion, green bell pepper, and minced garlic to the browned beef, cooking 3 minutes until softened.
7
Stir in tomato paste, ground cumin, and dried oregano, cooking for 1 minute until fragrant and darkened.
8
Pour in diced tomatoes, rinsed black beans, raisins, sliced black olives, drained capers, remaining salt, and black pepper.
9
Stir thoroughly, bring to a simmer, and cook uncovered over medium heat for 7 minutes until sauce thickens nicely.
10
Remove rice from heat, let stand covered for 2 minutes, then fluff gently with a fork.
11
Spoon fluffy white rice into shallow dinner bowls and ladle savory, sweet, and briny Cuban beef picadillo generously alongside.
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