Cuban Picadillo Rice Bowl
Seasoned ground meat with tomato, olives, and capers over white or brown rice, finished with a sofrito base. Served warm in a bowl with optional toppings of avocado, cilantro, and lime.
Ingredients
Method
Dice the onion and mince the garlic. Pit and halve the green olives if needed. Chop fresh cilantro and cut the lime into wedges.
Bring 4 cups of water to a boil in a pot. Add rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15–18 minutes until tender and water is absorbed. Let stand off heat for 5 minutes, then fluff with a fork.
Heat olive oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it into small pieces, until browned and cooked through, about 8–10 minutes. Drain excess fat if needed.
Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste and cook for 1 minute. Add canned tomatoes (with juice), green olives, capers, cumin, and paprika. Stir well.
Reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and black pepper to taste.
Divide cooked rice among bowls. Top each with a generous portion of picadillo and its sauce.
Garnish with fresh cilantro and sliced avocado if desired. Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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