Meat
Picadillo
Ground beef, raisins, olives, sofrito. Dinner — or the filling for empanadas.
40 minServes 6
Ingredients
Grab it in the aisles — or shop this store on Instacart.
- 2 lbground beef
- 1onion, diced
- 1bell pepper, diced
- 3garlic cloves
- ½ cupGoya Spanish-style tomato sauce
- ½ cupSun-Maid raisins
- ½ cupGoya manzanilla olives
- 1 tspBadia ground cumin
- 2 cupsGoya white rice, cooked, to serve
How to make it
- 1
Rinse 1 cup Goya white rice. Combine with 1½ cups water and a pinch of salt. Boil, cover, low heat 18 minutes. Rest 5 minutes. Fluff.
- 2
Peel and small-dice the onion. Core and small-dice the bell pepper. Peel and mince the 3 garlic cloves. Drain the olives if they are packed in brine.
- 3
Heat a wide pot over medium-high. Add the ground beef and break it up with a spoon. Cook 6–8 minutes until no pink remains. Drain extra fat, leaving about 1 Tbsp in the pot.
- 4
Add the onion, pepper, and garlic. Cook 5 minutes, stirring, until the onion turns translucent. Stir in the cumin.
- 5
Pour in the Goya tomato sauce, raisins, and olives. Stir. Lower the heat and simmer uncovered 12 minutes, until the sauce thickens and the raisins plump. Taste for salt.
- 6
Spoon over the rice. Or cool completely and use as empanada filling.