Serves 6.
1 onion, chopped
1 red bell pepper, chopped
1⁄4 cup olive oil
4 cloves minced garlic
2 lbs. ground beef (ground round works well)
11⁄2 tsp. salt
1 tsp. black pepper
1⁄2 tsp. cayenne
1 Tbsp. cumin
2 bay leaves
1 tsp. paprika
2 (10-oz.) cans diced tomatoes (Rotel original or mild depending on your taste)
1(4-oz.) can tomato sauce
2 Tbsp. tomato paste
1 1⁄2 cup sliced green olives with pimentos
1 cup dried cranberries
1⁄2 cup golden raisins
1⁄4 cup chopped parsley or cilantro to garnish
1. In a large heavy Dutch oven or pot with a lid, sauté the onion and bell pepper in the olive oil for 5 to 6 minutes.
2. Add the garlic and continue to sauté for one more minute.
3. Add the ground meat and cook until it is no longer pink.
4. Season with the salt, black pepper, cayenne, cumin, bay leaves and paprika.
5. Pour in the diced tomatoes, tomato sauce and tomato paste and stir well to combine.
6. Bring the mixture up to a simmer and then lower the heat to low and cover.
7. Cook the Picadillo for 20 minutes, stirring to prevent it from burning on the bottom.
8. Fold in the olives, dried cranberries and raisins and cook for an additional 10 minutes.
9. Remove the bay leaves and serve over white rice, sprinkled with a little fresh parsley or cilantro.
