Cuban Picadillo Rice
Ground meat cooked with tomato paste, onions, and spices, served over rice. Finished with olives and a savory-sweet glaze.
Ingredients
Method
Bring vegetable broth to a boil in a saucepan. Add white rice, stir once, and reduce heat to low. Cover and simmer for 18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes.
Heat olive oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it apart with a wooden spoon, until no longer pink, about 5–7 minutes. Drain excess fat if necessary.
Add diced onion and minced garlic to the pork; sauté for 2–3 minutes until softened and fragrant.
Stir in tomato paste, cumin, oregano, and bay leaf. Cook for 1 minute to bloom the spices.
Add green olives and raisins. Simmer over medium heat for 8–10 minutes, stirring occasionally, until flavors meld. Season with salt and black pepper.
Divide cooked rice among serving bowls or plates. Spoon picadillo mixture over the rice and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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