Name: Cuban Picadillo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 tablespoons olive oil; 500g ground beef; 1 onion, finely chopped; 1 green bell pepper, chopped; 2 garlic cloves, minced; 240g tinned diced tomatoes; 2 tablespoons tomato purée; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 60g pitted green olives, sliced; 40g raisins; Salt and freshly ground black pepper, to taste; Cooked white rice

Method

15 mins prep25 mins cook40 mins total

Heat the olive oil in a large frying pan over medium heat. Add the onion, pepper and garlic, and cook for 4–5 minutes until softened.
Add the ground beef and brown it thoroughly, breaking it up with a wooden spoon. Drain away any excess fat if needed.
Stir in the diced tomatoes, tomato purée, cumin and oregano. Add the olives and raisins, then season with salt and pepper.
Lower the heat and simmer for about 20 minutes, stirring occasionally, until the picadillo is thick and glossy.
Taste and adjust the seasoning, then serve over cooked white rice.

Notes

Picadillo can be adapted by adding capers or chopped potatoes for extra texture and flavour. For a spicier kick, include a pinch of chilli powder or some chopped jalapeño peppers.