Less-Meat Picadillo with Garlicky Rice & Beans
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This is my take on a Cuban picadillo. Using a fraction of the meat, it’s perfect for someone trying to reduce their meat consumption and wallet friendly. Served with a classic pairing of rice and beans, this meal creates enormous portions that are super filling.
Picadillo Ingredients
- 2 leaf, Bay Leaf
- 1 cup, Dry Brown Lentils (rinsed and soaked overnight)
- 1 medium yellow Onion, diced
- 1 medium-large tomato, chopped into cubes
- 1.50 tsp, Ground Cumin
- 1/2 tsp, Garlic powder
- 2 tbsps parsley (or cilantro if you’re into that)
- 1 lb(s), 93% Lean Ground Beef
- 1 medium Red bell pepper, chopped into cubes
- 1 medium green belll pepper, chopped into cubes
- 6 cloves of garlic, minced
- 8 fluid ounce, Traditional Tomato Sauce
- 1.5 cups water
- 0.50 container (6 oz), Manzanilla Olives with pimentos, sliced
- Non-stick spray
- Salt & pepper to taste
- Optional: frozen plantains, thawed as directed on the package
- Spray your instant pot with nonstick spray and sautee the ground beef until no longer pink, breaking up the meat pieces as you go along.
- Add onion and peppers and saute for an additional 6 minutes. Add the minced garlic and saute for another minute it so.
- Add the tomatoes, Season with salt and pepper, the cumin, garlic powder, parsley and olives, plus a half the brine in the jar of olives. Stir well.
- Add your tomato sauce can, the cup of brown lentils and 1.5 cups water.
- Add the bay leaves, cover and cook on high pressure for 15 minutes. Allow the pressure to naturally release for 10 minutes, then release the rest of the pressure and taste to adjust seasoning if needed.
- Serve with your Rice and beans mix and plantains if using.
Garlicky Rice and Beans mix Ingredients
- 15 oz black beans
- 1 cups jasmine rice, rinsed
- 1.5 tbsps olive oil
- 1 teaspoon salt
- 8 cloves of garlic, minced
- Drain and rinse your beans, place those in a bowl.
- In a medium sized pot saute your minced garlic for a minute or two on medium heat, just until golden. Scoop about 1 teaspoon of the garlic and oil into the beans and mix (you can skip this step if in a rush, but i find it lends the beans that extra garlicky kick).
- Throw in your rinsed jasmine rice into the pot. Saute for a few minutes, then add 1.5 cups of
- water and one teaspoon of salt, stir. Bring to a boil and then reduce to low, cooking for 15 minutes or until the water is fully absorbed. If your water gets low and your rice is not quite tender yet, add in another half cup of water. When fully cooked,Take off the stove, fluff the rice and let it sit covered for an additional 5 minutes.
- Mix the cooked rice with black beans. Serve these with your picadillo.
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