Quick Cuban Picadillo with White Rice and Maduros

Ingredients

Method

1. 1

   Rinse the rice under cold water until the water runs mostly clear, then drain.

2. 2

   Peel the plantains, slice on the diagonal into 1/2-inch thick pieces and set aside.

3. 3

   Chop the onion and green bell pepper and mince the garlic.

4. 4

   Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.

5. 5

   Add the rinsed rice, stir to coat for 1 minute.

   1 min
6. 6

   Pour in 3 cups water and 1 teaspoon salt and bring to a boil.

   5 min
7. 7

   Reduce heat to low, cover the saucepan, and simmer the rice until water is absorbed and rice is tender.

   Do not lift the lid while rice simmers so it steams evenly.

   18 min
8. 8

   While the rice begins to simmer, heat 1 tablespoon olive oil in a large skillet over medium heat.

9. 9

   Add the chopped onion and bell pepper to the skillet and cook, stirring occasionally, until softened and translucent.

   4 min
10. 10

    Stir in the minced garlic and cook until fragrant.

11. 11

    Add the ground beef to the skillet and use a spatula to break it into small pieces; cook until browned with no pink remaining.

    6 min
12. 12

    Sprinkle in the ground cumin, dried oregano and ground cinnamon (if using); stir to combine.

13. 13

    Pour in the tomato sauce and beef broth, add the bay leaf, raisins, sliced olives and capers (if using), then stir.

14. 14

    Bring the picadillo to a gentle simmer, reduce heat to medium-low, and simmer uncovered to meld flavors and reduce sauce slightly.

    Taste and adjust salt and pepper near the end; raisins add sweetness so you may need less salt.

    8 min
15. 15

    While the picadillo simmers, heat 1/2 cup vegetable oil in a 10-inch skillet over medium-high heat until shimmering but not smoking.

16. 16

    Add plantain slices in a single layer (work in batches if needed) and fry until golden-brown on one side.

    3 min
17. 17

    Flip the plantains and fry the second side until deeply caramelized and tender; transfer to paper towels and sprinkle with 1/4 teaspoon salt.

    3 min
18. 18

    Fluff the cooked rice with a fork and remove the bay leaf from the picadillo.

19. 19

    Divide rice among four plates, spoon picadillo alongside or over rice, and place 3–4 plantain slices on each plate to serve.