Picadillo is a traditional dish in many Latin American countries; it’s made with ground meat, tomatoes, and regional ingredients. The Puerto Rican and Cuban versions include olives and on occasion capers, and is usually served with black beans and rice.

Ingredients: (Serves 4)

• 1 1/2 lbs. ground beef
• 1 1/2 tsp. Goya Adobo All-Purpose Seasoning with Pepper
• 2 tbsp. Goya Extra Virgin Olive Oil
• 1/2 cup finely diced onion
• 1/2 cup Goya Sofrito
• 1/2 cup Goya Tomato Sauce
• 1 tbsp. Goya Golden Cooking Wine
• 1 tbsp. Goya Cider Vinegar
• 2 packets Sazón Goya with Coriander and Annatto
• 1/8 tsp. Goya Ground Cumin
• 1/2 cup water
• 1/4 cup diced Goya Pimientos
• 1/4 cup sliced Goya Pitted Spanish Olives

Directions:

1. Season meat with Adobo and set aside.
2. In skillet, heat oil on medium. Stir in the onion and cook until tender and slightly colored.
3. Stir in meat, breaking it up as it browns. When browned, pour off excess fat.
4. Stir in remaining ingredients, bring to a simmer, lower heat and cook for 15 minutes or until desired consistency. Stir often.
5. Serve with white rice.

Credit: GOYA.