Patty's Picadillo -- Rachel Style

Rachel’s Recipes
Picadillo in One Pot Ingredients

1 lb ground beef
1-2 tablespoons minced garlic
1-2 teaspoons cumin
1-2 teaspoons Italian seasoning blend
1 teaspoon paprika
1 ten oz bag chopped frozen white onions (or one medium onion, fresh, chopped)
1 ten oz bag chopped green pepper (or one green pepper, fresh, chopped)
10 to 15 oz of tomato sauce, depending on how “wet” you want the mixture
4 small red potatoes, finely diced
10 green olives with red pimentos, chopped
½ cup raisins

Spray large pot with non-stick spray. Begin to brown meat on medium heat. Season beef with cumin, garlic, and Italian seasoning. Chop all veggies. Add veggies after meat is brown. You CAN drain fat off the browned meat prior to this step. However, I use very low fat meat and I don’t worry about the residual meat fat, it adds flavor. Add all the veggies and mix ingredients well so it will all cook evenly. Add raisins and olives now, too. Let the veggies cook, stirring frequently for about 5 minutes. Then, add the tomato sauce and mix thoroughly. Add the paprika now. Bring the mixture to a simmer so it bubbles. Stir, then turn the heat to medium-low. You will want to let the mixture cook with a cover on it for about 20 minutes. In fact, this should give you time to make some yellow or white rice and set the table. You may want to add a green salad.

I like to get some Cuban bread at the local grocery store. I usually serve the picadillo over yellow rice. In my house, we really like the Vigo yellow rice dinner. I make it in a rice cooker with water and chicken broth for added flavor. Note: Some people buy canned sofrito to make this recipe...sort of like Cuban spaghetti sauce. I gave that up years ago.. Next time, I will take pictures, I promise! Special Note: I have used soy crumbles to make this recipe vegetarian friendly and turkey for a change from beef.