Ingredients
Units
Scale
FOR THE CILANTRO RICE:
- 2 cups broth, vegetable or chicken (you can also use water)
- 1 cup long-grain white rice, rinsed
- 1/2 teaspoon salt
- 1/4 cup finely chopped cilantro
- 1 lime, juiced
FOR THE PICADILLO
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper
- 2 cloves garlic, minced
- 1lb. grass-fed ground beef
- 1/2 tsp salt
- fresh ground pepper, to taste
- 1/8 tsp ground cinnamon
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp paprika (use smoked paprika if desired)
- 2 tbsp tomato paste
- 1/2 cup vegetable or chicken broth
- 1/4 cup raisins
- 2 bay leaves
- 1/2 cup pitted stuffed olives (if using small olives you can leave whole, or if using large olives, you will want to slice them into halves or quarters)
FOR THE AVOCADO CITRUS SLAW
- 2 avocados, firm ripe, sliced thin
- 2 cups finely shredded cabbage
- 1/4 cup thinly sliced red onion
- 1/4 cup olive oil
- 1 tbsp lime juice, fresh
- 3 tbsp orange or mandarin juice, fresh
- 1/2 tsp salt
- cilantro for garnish
- lime wedges for serving
Instructions
FOR THE CILANTRO RICE:
- Add borth to a medium saucepan or deep skillet set over medium-high heat. Bring broth to a boil.
- Stir in the rinsed rice and salt. Reduce the heat to low, cover and cook the rice for 15-18 minutes, until it is cooked through and the water is fully absorbed.
- Remove the rice from heat and let stand, covered for 5 minutes. Fluff rice with a fork.
- Add cilantro, lime juice, to cooked rice stirring gently to mix together.
FOR THE PICADILLO:
- Add olive oil to a large skillet and heat over medium heat. Add onions, red pepper, and cook for 3 minutes. Add in the minced garlic and cook for another minute.
- Add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes.
- Sprinkle in the salt, cinnamon, oregano, cumin, paprika, & fresh ground pepper, stirring to combine.
- Turn the heat down to low, stir in tomato paste, broth & raisins. Cover & allow to simmer for 10-15 minutes and then add in the green olives.
FOR THE AVOCADO CITRUS SLAW:
- While the picadillo & rice cook, prepare the avocado citrus slaw:
- Add the finely shredded cabbage to a wide & shallow bowl. Add the avocado slices and red onion over the top of the cabbage. Mix the olive oil, citrus juices & salt in a small bowl until mixture is homogenous. Drizzle the dressing over the avocado, onion & cabbage. Garnish with cilantro if using.
TO SERVE:
- Add some rice to a bowl, top with picadillo and some of the avocado citrus slaw. Garnish with cilantro and serve with a lime wedge. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: Latin
