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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This dish is best served over white rice with sweet plantains on the side (I use the frozen package of sweet plantains) Also great as left-overs! My house always smells so good when i make this...makes mouths water as you inhale it! Note: when I make this I pour about 5 tablespoons of Kirby mojo criollo in the hamburger meat, it just adds a tiny bit more flavor Ingredients:
1 1/2 lbs ground chuck |
1 potato, cut into small bite size pieces |
1/4 sweet red pepper, diced |
3 cloves garlic, minced |
1 medium onion, diced |
1 tablespoon oregano |
1/4 cup red wine |
8 ounces tomato sauce |
1/4 cup sliced pimento stuffed olive |
1 tablespoon brown sugar |
1 tablespoon raisins |
5 tablespoons olive oil |
1 cup uncooked rice |
1 package frozen sweet plantain (optional) |
Directions:
1. Cook ground chuck in skillet on med-high heat and drain most of the fat (I always leave some in for flavor) Add mojo criollo (if desired), oregano, red cooking wine, tomato sauce,olives, brown sugar and raisons.
2. Put the lid on and simmer for 30-45 minutes.
3. In separate pan heat olive oil at med-high and add potatoes, onion, red pepper, and garlic (do not add garlic until potatoes are almost done) and cook until potatoes are fully cooked Add them to the pan and re-cover lid.
4. Make rice as directed on package.
5. Wait about 10 minutes before rice is ready to make the frozen sweet plantains. I cook them long enough so they are fairly dark, then place them on paper towels to drain the canola oil. Serve picadillo over white rice and sweet plantains on the side.
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