Beef Picadillo

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large skillet over medium high heat. Place the beef and onion in the skillet and cook, breaking up the meat with a wooden spoon, until the beef is browned and the onions are softened, about 5 minutes.

Step 2

Add the bell pepper and garlic and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the tomatoes and their juices, the tomato sauce, cumin, bay leaf, and olive brine. Season with salt and pepper. Add 1/4 cup water. Reduce the heat to medium, cover, and simmer until the liquid has evaporated and the flavors melded, about 15 minutes.

Step 3

Remove the skillet from the heat and stir in the olives and cilantro.

Step 4

Serve the picallod over rice, topped with avocado and cilantro, and priced with lemon juice.