I love cooking but I’m a little over it right now! Since we can’t go out to enjoy a nice sit down meal at a restaurant (thanks global pandemic!), I’m the family chef morning, noon and night! My usuals are getting a little boring, so since I’m home all day (working remotely) I have time to prepare more time consuming dishes. Yesterday I channeled my inner South Florida girl and decided to make picadillo over fluffy white rice. It’s the same recipe I use as the stuffing for my empanadas. I did assure my husband I would use the leftover meat to fry up in some empanadas….

This recipe does require a few key ingredients most home cooks my not have on hand, so this will require a shopping list! Let’s begin!

Ingredients:

• 2 lbs ground beef
• 1 small yellow onion, chopped
• 2 tbsp olive oil
• 3 packets Sazón Goya with coriander and annatto
• 1/2 tsp ground cumin
• 3/4 cup frozen Goya Sofrito
• 2 small cans tomato sauce
• 1/2 cup water
• 1/4 cup pimento stuffed green olives

Directions :

Heat the oil in a 10” pan, (I used my cast iron) over medium-high heat. Sautee the chopped onions for a few minutes, then add the ground beef, break up the meat as it cooks. Continue to stir the meat so it evenly browns, about 10 minutes. Drain the fat from pan, I use a strainer so I don’t loose any meat. This is a common problem I face!!!

Add the sazón and cumin to the browned meat. Stir and cook for a few minutes then mix in the sofrito, bring to a simmer. Cook, stirring, until the liquid evaporates, about 5 minutes. Add the tomato sauce, ½ cup water and olives. Bring liquid to a boil. Reduce heat to medium-low. Simmer on low, stirring occasionally, until meat mixture thickens and flavors come together, about an hour.

I generally let any ground beef and tomato mixture I make simmer on the lowest temperature for a few hours, it is the best way to maximize flavor!

You can serve over fluffy white rice and enjoy with a crispy green salad for a hearty dinner! I made this recipe for 6 people, or in my case, 2 non-picky eaters with enough leftover to make empanadas!

Bon appetit

Rachel