Name: Cuban Picadillo
Yield: 4 servings
Ingredients: 2 large onions, chopped; 2 tablespoons olive oil; 3/4 cup white wine or beef broth; 2 pounds lean ground beef (90% lean); 1-1/4 cups crushed tomatoes; 1 can (8 ounces) tomato sauce; 1/3 cup tomato paste; 4 garlic cloves, minced; 2 teaspoons dried oregano; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon pepper; 1 cup raisins; 1 medium green pepper, chopped; 3/4 cup pimiento-stuffed olives, coarsely chopped; 2 tablespoons chopped seeded jalapeno pepper; Hot cooked brown rice

Servings: persons

2 large onions, chopped
2 tablespoons olive oil
3/4 cup white wine or beef broth
2 pounds lean ground beef (90% lean)
1-1/4 cups crushed tomatoes
1 can (8 ounces) tomato sauce
1/3 cup tomato paste
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pepper
1 cup raisins
1 medium green pepper, chopped
3/4 cup pimiento-stuffed olives, coarsely chopped
2 tablespoons chopped seeded jalapeno pepper
Hot cooked brown rice

1
In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker.
2
In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through.
3
Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cuban Picadillo

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