Red Meat Allergy Friendly Easy Picadillo
Total time35 min
Prep time10 min
Cook time25 min
4.9(22)
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Learn more →Ingredients
4 servings
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tbsp tomato paste
- ⅓ cup pimento-stuffed green olives, sliced
- 2 tbsp capers, drained
- ¼ cup raisins (optional)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- cooked white rice, for serving
- fresh cilantro, chopped (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
- 2
Add the garlic, cumin, oregano, smoked paprika, and cinnamon and cook, stirring constantly, until fragrant, about 1 minute.
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