Meals in Minutes: Fix a traditional Cuban picadillo
Sloppy Joe style said to have started at a restaurant in Florida
Picadillo, or stewed ground beef, is a well-known Cuban dish. It is usually served with rice or potatoes, but it also has been adapted as the filling for a sloppy Joe sandwich.
The story goes that Sloppy Joe’s Restaurant in Key West, Fla., took this traditional dish and served it over two halves of Cuban bread, calling it a Sloppy Joe.
To serve this picadillo sloppy-Joe style, cut oblong rolls in half and scoop out the insides. Toast lightly, spoon the warm picadillo mixture on top and serve.
There are many picadillo variations, but olives and capers are always part of the recipe. If you like a slightly sweeter dish, add raisins.
Picadillo
Olive oil spray
1 cup frozen chopped/diced onion
1 cup frozen chopped/diced green bell pepper
1 teaspoon minced garlic
3/4 pound extra lean ground beef
1 3/4 cups no-sugar-added, low-sodium crushed tomatoes
8 pitted green olives, quartered
1 tablespoon drained capers
2 tablespoons Worcestershire sauce
2 tablespoons white vinegar
Salt and freshly ground black pepper
Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add onions, green bell pepper and garlic. Saute 2 to 3 minutes.
Add beef and break up into small pieces with the edge of a spoon while it browns, about 2 minutes. (Drain if there is excess fat.)
Add the crushed tomatoes and mix well. Add the olives, capers, raisins, Worcestershire sauce and vinegar. Cook 10 minutes.
Taste for seasoning; add more vinegar or Worcestershire sauce, if needed. Add salt and pepper to taste.
Yield: 2 servings.
Nutrition per serving: 422 calories (26 percent from fat), 12.2 grams fat (4.4 grams saturated, 6 grams monounsaturated), 216 milligrams cholesterol, 40.6 grams protein, 39 grams carbohydrates, 6 grams fiber, 620 milligrams sodium.
Fluffy Rice
1/2 cup long-grain white rice
2 teaspoons olive oil
Salt and freshly ground black pepper
Fill a large saucepan with water, cover with a lid and bring to a boil. Add the rice and bring back to a boil. Cook rice, uncovered, 10 minutes.
Drain, leaving about 1 tablespoon water on the rice. Add the olive oil and salt and pepper to taste. Serve with the picadillo.
Yield: 2 servings.
Nutrition per serving: 219 calories (21 percent from fat), 4.8 grams fat (0.7 gram saturated, 3.4 grams monounsaturated), no cholesterol, 3.3 grams protein, 36.9 grams carbohydrates, 0.6 gram fiber, 2 milligrams sodium.