CUBAN PICODILLO RECIPE
Cooking the Cowboy Way
by Grady Spears with June Naylor
The Cuban cuisine influence is found not just in Miami but throughout Florida. This meat dish is a favorite of the Bellamy family, and you'll see why with just one bite. It's comfort food, for sure, and really easy to make. Bellamy Brothers Ranch
Serves 6
Ingredients
• 3 teaspoons vegetable oil
• 1½ pounds lean ground beef or turkey
• 1 large white onion, chopped
• 2 or 3 cloves garlic, chopped
• 1 red bell pepper, chopped
• 1 (6-ounce) can tomato sauce
• 1/4 cup dry white wine
• 1 cup pimiento-stuffed olives, coarsely chopped
• 1 cup golden raisins
• Kosher salt and freshly ground black pepper
• 3 cups fluffy cooked white rice
Directions
In a large skillet over medium heat, warm the oil and brown the meat with the onion, garlic, and pepper.
Decrease the heat to medium-low and add the tomato sauce and wine.
Simmer for 15 minutes.
Add the olives and raisins. Add the seasonings, and simmer for 20 to 30 minutes longer. The consistency should be similar to chili.
Serve hot, over the rice.
If juicy, ripe tomatoes are available, use fresh peeled, seeded, and pureed tomatoes in place of canned tomato sauce.
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