This Cuban picadillo recipe is a comfort food I make on very special occasions. This is such a flavourful dish youm ust try of you haven't tried Cuban food.
5ouncesgreen olives - with pimientos, drained and sliced
½cupraisins
2mediumlime juice - juiced
15ouncesblack beans - heated
1cupwhite rice - cooked
1mediumavocado - sliced (optional)
Instructions
Heat your oil on medium-high in a large skillet. Fry potato until golden. Remove with a slotted spoon and set aside.
See that you have about two tablespoons of oil and return the pan to medium heat. Add onion and pepper. Season with oregano, cumin, cinnamon, salt, and pepper to taste.
Add the garlic and stir until aromatic, about 30 seconds.
Add the meat and cook until the meat is browned.
Add potatoes, tomatoes (with juices), tomato sauce, bay leaves, and raisins. Simmer on low heat for 15 minutes.
Remove from heat and incorporate olives and lime juice.
Serve atop rice and beans and top with optional avocado.