Quick Picadillo & Golden Rice

A quick, insanely flavorful beef stew with tomatoes, potatoes, peppers, and spices. Warm and fragrant rice with tumeric and cumin. A delicious and easy dinner on the table in 45 minutes! Makes 5 servings.



One thing that all picadillos have in common are the classic and comforting combination of ground meat, tomatoes, and potatoes. Many cultures have their own takes on picadillo; this one is a combination of three: Mexican, Cuban, and Filipino. With an American shortcut to beat!


Ingredients:


For the picadillo:

  1. 1lb ground beef

  2. 1 small yellow onion, diced

  3. 4 garlic cloves, mince

  4. 2 small tomatoes, roughly diced

  5. 1 bell pepper, roughly diced

  6. 1 jalapeno, roughly diced (more if you're a spicy baby)

  7. 3 oz tomato paste (about 1/2 can)

  8. 1 large russet potato, diced into 1-inch cubes

  9. 2 oz pimento stuffed olives

  10. 1 pouch taco seasoning (yeehaw!)

  11. 1 teaspoon oregano

  12. 2 teaspoons fish sauce, plus more to taste*

  13. 1/2 cup water

*If you don't have fish sauce or have an allergy, you can substitute kosher salt. But I am sorry for you and your umami loss.


For the golden rice:

  1. 1 1/2 cups uncooked long grain rice

  2. 2 teaspoon butter

  3. 1 clove garlic, smashed

  4. 1/2 teaspoon turmeric

  5. 1/2 teaspoon cumin

  6. 3 cups chicken broth (or sub 3 cups water with 2 teaspoons chicken bouillon)


Instructions:

  1. Cook the rice. In a medium pot, melt the butter over medium heat. Add in the rice, and toast the rice until the grains become more opaque and sliiightly browned. Add the garlic, cumin, and turmeric and stir. Add the broth and bring to a boil. Lower to a simmer and cover, leaving a tiny vent to steam for about 17 minutes.

  2. In a large pot, brown the beef in olive oil over medium high heat. When the beef is almost completely browned, add the onion, garlic, peppers, and tomatoes. Cook the beef and veggies until the onions become translucent, about 4 minutes.

  3. Add in the potatoes and olives.

  4. Stir in the tomato paste, oregano, taco seasoning, fish sauce, and water. Once everything is incorporated, lower the heat to a simmer and cover for 15 minutes or until the potatoes are fork tender.

  5. Taste and add fish sauce to your taste.


*ingredients pictured are for a double batch



Easy peasy, dinner's a little greasy. BUT DELICIOUS, OK???


- Arielle



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