Arroz Con Picadillo
like you’ve never had it before!
My husband’s grandmother cooked this for his grandfather, mother, and him all of their lives when they lived together in Miami. His grandfather was from Spain and she was of Eastern European descent. Arroz Con Picadillo is a take on picadillo that is more savory and lighter than other recipes which tend to include tomato and/or raisins but in my opinion, this is the most delicious picadillo I have ever had! The caramelized onions really take the flavor over the top.
Recipe Card
Course: DinnerCuisine: Spanish, Eastern EuropeanDifficulty: Medium4
servingsThis take on picadillo is more savory and lighter than other recipes which tend to include tomato and/or raisins but in my opinion, this is the most delicious picadillo I have ever had! The caramelized onions really take the flavor over the top.
Ingredients
Ground Beef 1 lb
Butter melted 2 tbsp
Olive Oil 2 tbsp, divided
Onions, roughly chopped 1 large yellow
Garlic minced 1 clove
Salt
Pepper
Garlic minced 1 clove
Manzanilla Olives, chopped 2 cups
Rice, white 4 cups cooked
Directions
- Heat 1 tablespoon oil and melted butter in a medium-sized.
- Add onions to the pan. Cook on medium-high heat for 13-15 minutes, allowing the onions to caramelize. Stir occasionally.
- When halfway through cooking onions, add garlic to the pan. Stir and allow onions and garlic to continue to cook until soft and lightly brown. Reduce heat to low.
- Add a pinch of both salt and pepper, or to taste.
- Heat 1 tablespoon oil in a separate medium-sized pan. Add beef, stirring frequently.
- Cook for 5-6 minutes or until beef is browned and has absorbed most of the moisture in the pan. Remove from heat
- Add the olives to the pan of cooked onions. Stir to combine and cook for 2-3 minutes.
- Add cooked beef to olive and onion mixture. Stir to combine and cook for additional 1-2 minutes.
- Serve with white rice.
- Enjoy!
