Picadillo (Cuban Ground Beef) With Saffron Rice Recipe
Prep Time:
15
minutes
Cook Time:
1
hour
Servings:
6
servings
Ingredients
  • 2 + 1 tablespoons olive oil, divided
  • 1 medium yellow onion, peeled and chopped
  • 1 large green bell pepper, stem and seeds removed, chopped
  • 4 cloves garlic, peeled and minced
  • 1 ½ pounds ground beef
  • 1 + 1 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 3 tablespoons red wine vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 1 large bay leaf
  • ½ cup pimento-stuffed Spanish olives
  • ½ cup golden raisins
  • ¼ cup capers
  • 2 pinches saffron strands
  • 1 large shallot, peeled and minced
  • 1 ½ cups long-grain white rice, rinsed and drained
  • 2 ¾ cups water
  • ¼ cup chopped fresh Italian parsley
Directions
  1. Heat 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
  2. Add the onion and bell pepper and cook, stirring frequently, until softened and starting to brown (about 5 minutes).
  3. Add the garlic and ground beef, breaking up the meat and allowing it to brown.
  4. Season the mixture with 1 teaspoon salt and the pepper.
  5. Add the tomatoes, vinegar, oregano, paprika, cinnamon, cumin, and bay leaf, stirring to combine.
  6. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
  7. Slice the olives in half crosswise.
  8. Uncover the pot and stir in the olives, raisins, and capers.
  9. Simmer, uncovered, for an additional 15 minutes, stirring occasionally.
  10. While the picadillo is cooking, grind the saffron into a powder using a mortar and pestle.
  11. Place the ground saffron in a small bowl and add ¼ cup hot water. Set aside to steep.
  12. Heat the remaining 1 tablespoon oil in a medium pot.
  13. Add the shallot and cook over medium heat for about 2 minutes, until softened.
  14. Add the rice and cook, stirring constantly, for 1 minute.
  15. Add the water, remaining 1 teaspoon salt, and steeped saffron. Bring to a simmer.
  16. Cover the pot and cook for 15 minutes.
  17. Uncover the pot and fluff the rice with a fork.
  18. Remove the bay leaf from the picadillo and discard.
  19. Serve the picadillo over the saffron rice in bowls, and garnish with some of the chopped parsley.