Cuban Picadillo with Cauliflower Rice

Cuban-style ground beef simmered with peppers, onion, cumin, oregano, tomatoes and briny green olives, spooned over cauliflower rice.

Ingredients

• 1 1/2 lb lean ground beef (90% lean)
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 (14.5 oz) can crushed tomatoes (no sugar added)
• 1/2 cup pimiento-stuffed green olives, sliced
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper
• 24 oz frozen cauliflower rice (two 12-oz bags)
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up, for 6 to 7 minutes, until browned. Spoon off any excess fat.
2. Add the onion and bell pepper and cook for 5 minutes, until softened.
3. Stir in the garlic, cumin, oregano and bay leaf and cook for 1 minute.
4. Add the crushed tomatoes, olives, vinegar, 1/4 teaspoon salt and the black pepper. Simmer, stirring now and then, for 10 minutes, until thick. Remove the bay leaf.
5. While the picadillo simmers, heat the remaining 1 tablespoon oil in a second skillet over medium-high heat and cook the cauliflower rice with the remaining 1/4 teaspoon salt for 5 to 7 minutes, until tender and any liquid has cooked off.
6. Spoon the picadillo over the cauliflower rice and sprinkle with the cilantro.

Nutrition (per serving)

484 cal · 40g protein · 22g carbs · 27g fat

Open this recipe on Grocerplan and shop the ingredients with Instacart →