Cuban-Style Beef Picadillo with Fluffed Jasmine Rice

Aromatic and warmly-spiced Cuban-style ground beef picadillo with tomatoes, herbs, and green olives served over fluffed rice.

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free

Local Crate’s Chef Dani brings her favorite “soul food” to the test kitchen and turns out a fantastic treat for you. Picadillo – or versions thereof – can be found throughout Spanish and Latin American cuisine. This one takes a Cuban twist and puts warm, layered flavors on the table in no time flat. Well, honestly? We’re eating this one on the couch with Netflix set to “binge.” Cozy up!

Ingredients

Jasmine rice

Worcestershire sauce

Cumin

Fire roasted diced tomatoes

Carrot

Onion

Cilantro

Garlic

Grass fed ground beef

Green olives

Featured Ingredient Partners:

Carrots: Hmong American Farmers Association (HAFA) - St. Paul, MN

cilantro: Harmony Valley Farm

Mince To cut a food into very small pieces.

Sauté To jump. To fry in a small amount of fat at high heat.

Simmer To stew gently below or just at boiling point.

Medium pot with lid

Medium sauté pan

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Thinly slice carrots. Peel, then small dice onion. Thinly slice green olives. Mince or grate garlic. Tear cilantro leaves and stems. Remove ground beef from package and pat dry.

Step 2: COOK RICE

Place jasmine rice, 1 ¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin sautéing the aromatics (Step #3).

Step 3: SAUTÉ AROMATICS

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Add onions, carrots and garlic. Sauté 3-4 min until softened and translucent.

Step 4: BEGIN PICADILLO

Add ground beef, Worcestershire sauce, cumin and a pinch of salt and pepper. Cook - breaking apart with a spoon or spatula - about 2-3 min. Then, add fire roasted tomatoes and cook simmering another 8-10 min until most liquid has evaporated and beef is fully cooked. Remove from heat. The USDA recommends cooking beef to an internal temperature 145ºF.

Step 5: FINISH PICADILLO

Add olives and cilantro and toss gently to incorporate.

Step 6: PLATE YOUR DISH

Divide rice between two bowls and top with picadillo. Enjoy!