Puerto Rican Picadillo

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 lb ground beef

2 tbsp olive oil

1/3 cup sofrito

1/2 cup yellow onion (chopped)

1/3 cup green bell pepper (seeded & chopped)

1/3 cup red bell pepper (seeded & chopped)

1 8 oz. can tomato sauce (goya brand)

1/4 cup olives with pimento (sliced)

cilantro (for garnish)

salt (for taste)

Instructions

Start by adding the olive oil inside a medium sized pan over medium to high heat. Sauté the sofrito for two to three minutes. After your sofrito is slightly brown, turn down the heat to low-medium, and add in the yellow onion with the bell pepper chopped mix. Stir occasionally for two to three minutes.

Thereafter, pour in your tomato sauce, sliced olives, and add your ground beef. Stir the picadillo until it is evenly mixed and bring heat to medium. Cover pan to hold in moisture and to cook the beef faster.

Uncover pan occasionally to stir the picadillo. Once the beef is browned and well done, you may lower heat to reach your desired sauce consistency. However, the picadillo should not be runny. Serve with white rice, salt for taste, and use chopped cilantro as garnish.