Slow Cooker Cuban Picadillo
Picadillo is the Cuban equivalent of Sloppy Joes. If you like soft green peppers, add them along with the garlic.
Serves: 4Hands-on: 20 minutesTotal: 8 hours 30 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 1 medium onion, peeled and diced
- 1 medium green pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 lb. ground beef
- 1 can (15 oz.) fire-roasted diced tomatoes, drained
- 1 Tbsp. tomato paste
- 2 tsp. chili powder
- 1 tsp. ground cumin
- ¼ tsp. ground cinnamon
- ½ tsp. dried oregano
- ½ cup green olives, chopped
- ¼ cup raisins
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- 1 medium green bell pepper, seeded and chopped
- 2 cups hot cooked white rice
- Heat the oil in a large skillet over medium-high heat. Add the onion. Cook, stirring frequently, for about 5 minutes, or until the onions soften. Add the garlic. Continue to sauté for another 2 minutes.
- Push everything to the sides of the pan, then add the ground beef. With a wooden spoon, break up meat, then cook, stirring occasionally, until meat is browned and no pink remains, about 5 minutes.
- Pour off grease, then transfer meat mixture to a 4-quart slow cooker. Stir in remaining ingredients except green pepper and rice.
- Cover and cook on low for 4–6 hours. Add green pepper and cook until bright green, about 10 minutes. Serve with rice.