Cuban Beef Picadillo with Fried Plantains

Instructions

• Step 1

• Heat olive oil in a skillet over medium heat. Sauté the onion and bell pepper for 4–5 minutes, until soft. Add garlic and cook for 1 more minute.

  Step 1

• Add ground beef, breaking it up with a spoon. Cook until browned, about 6–8 minutes. Stir in cumin, paprika, salt, pepper, tomato sauce, olives, and raisins (if using). Simmer uncovered for 5–7 minutes, until the mixture thickens slightly. Set aside.

  Step 1

• Peel the plantains and slice into 1-inch-thick pieces. Fry in hot oil (medium-high heat) for about 2 minutes per side, until lightly golden.

  Step 1

• Remove and flatten each round with the bottom of a cup or tostonera.

  Step 1

• Return to the oil and fry again for 1–2 minutes per side, until crispy and golden brown. Drain on paper towels and sprinkle with salt.

  Step 1

• Microwave the Carolina Red Beans & Rice pouch for 90 seconds, per package instructions. Fluff with a fork and plate alongside the beef picadillo.

  Step 1

• On each plate, serve a portion of red beans & rice, a scoop of beef picadillo, and 3–4 fried plantains. Garnish with avocado slices and fresh cilantro if desired.
  

  Cooking Tips:

  Make it ahead! Picadillo tastes even better the next day. Serve with lime wedges or a side salad for a fresh finish.

  Want it spicier? Add a pinch of red pepper flakes or diced jalapeño.