Spiced ground beef and pork mixed with sweet and savory ingredients and simmered makes for a faster version of a classic picadillo recipe.
Ingredients
1poundground beef
1poundground pork
2tablespoonswater
½teaspoonbaking soda
Salt and ground black pepper
1medium onion, minced
1green pepper, minced
2tablespoonsoil
1tablespoondried oregano
1tablespooncumin
½teaspoonground cinnamon
6garlic cloves, minced
114-ounce can crushed tomatoes
¾cupdry white wine
½cupbeef broth
½cupraisins
3bay leaves
½cupchopped green olives
2tablespoonscapers
1tablespoonred wine vinegar
Basic Rice and Beans:
1cuplong grain rice
1small onion, diced
1jalapeno, seeded and diced
2clovesgarlic, minced
1tablespoonolive oil
1can15-ounnce black beans, rinsed
Salt and pepper
Instructions
Combine beef, pork, water, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Combine well and let sit for 10-15 minutes.
Dice onions and bell peppers finely. Heat oil in a large pot over medium heat and add peppers and onions along with oregano, cumin, cinnamon, and a pinch of salt. Cook and stir frequently until veggies start to brown slightly, about 8 minutes.
Add garlic and cook for another 30 seconds. Then add tomatoes and wine and cook, using the liquid to scrape up any bits. Cook for another few minutes.
Stir in broth, raisins and bay leaves and bring mixture to a slight simmer.
Add meat mixture in 2-inch pieces to the pot and simmer gently. Cover and stir occasionally to break up meat as it cooks. Simmer for 10 minutes, but try not to overcook the meat or it will dry out.
Remove bay leaves and stir in olives and capers. Season with vinegar and salt and pepper.
Serve over beans and rice.
For beans and rice:
Add a drizzle of oil to a medium pot over medium heat. Add onions, jalapeno, and garlic and cook until soft, about five minutes. Season with a pinch of salt.
Stir in 1 cup of rice and cook for 30 seconds. Add 2 cups of water (refer to rice instructions for exact amount) along with drained and rinsed black beans. Stir together.
Cover pot and cook for 15-20 minutes over medium-low heat until rice is cooked through and liquid is absorbed.