Dairy-Free Picadillo with Black Beans and Rice

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 1 tablespoon of olive oil. Once the oil is shimmering, add the about 450 g of ground beef and cook, breaking it apart with a spoon, until it is browned all over, about 5-7 minutes.
2. 2Add the 1 medium chopped onion and the 1 medium chopped bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the 3 cloves of minced garlic and cook for 1 minute more until fragrant.
3. 3Stir in the 1 15 oz can of tomato sauce, the 1/4 cup of raisins, the 1/4 cup of green olives, the 1 teaspoon of cumin, and the 1/2 teaspoon of oregano. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the flavors have melded.
4. 4While the picadillo is simmering, prepare the rice. In a medium saucepan, combine the 2 cups of white rice with 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
5. 5In a separate small saucepan, heat the 1 15 oz can of black beans over medium heat until warmed through, about 5 minutes. Alternatively, you can stir the drained and rinsed black beans directly into the picadillo during the last 5 minutes of simmering.
6. 6Serve the picadillo over the cooked 2 cups of white rice. Top with the warmed 1 15 oz can of black beans.

Related Guides