Easy Picadillo Recipe

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  80/20 Ground Beef(454g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Yellow Onion
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  Garlic
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  Bell Pepper
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  Carrots
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  1 teaspoon sea salt
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  Chili powder(10g)
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  Oregano, Dried(5g)
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  Cumin, Ground(10g)
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  Cinnamon, Ground(3g)
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  Tomato Paste(30g)
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  Low Sodium Chicken Broth(480g)
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  Potato, Russet, Baked, Flesh Only
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  Rice, White, Long-Grain
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  Flour Tortillas
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  Cilantro, Fresh
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  JalapeñO Pepper

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the ground beef and cook for 3–4 minutes, breaking it apart with a wooden spoon, until no longer pink. Drain excess fat if needed.
2. 2Add the onion, garlic, bell pepper, and carrots to the beef and cook over medium-high heat for 5–6 minutes, stirring occasionally, until the onion is softened and the vegetables begin to soften.
3. 3Stir in the chili powder, oregano, cumin, cinnamon, and tomato paste. Cook for 1–2 minutes over medium heat, stirring constantly, until fragrant and the spices coat the meat.
4. 4Pour in the chicken broth and add the potatoes, stirring to combine. Increase heat to high and bring to a simmer, then reduce to medium-low and cook uncovered for 18–22 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce thickens.
5. 5While the picadillo simmers, cook the white rice according to package directions. Set aside.
6. 6Divide the hot picadillo evenly into 6 airtight containers. Let cool to room temperature before sealing, then refrigerate.
7. 7Store the cooked rice separately in airtight containers and refrigerate.
8. 8To serve, reheat the picadillo in a skillet over medium heat for 3–4 minutes until heated through, then serve with warmed rice or tortillas, garnished with fresh cilantro and sliced jalapeño peppers.