Careme

Ingredients

• Ground Beef 80% Lean/ 20% Fat

  12 ounces $5.99
• Organic Long Grain White Rice

  3/4 cup dry $4.19
• Organic Slicing Cucumbers

  1 large cucumber $1.10
• Vine On Tomato

  1 medium tomato, diced $2.79
• Yellow Onion

  1/2 medium onion, finely chopped $1.49
• Green Bell Pepper

  1/2 pepper, finely chopped $2.99
• Organic Garlic, 3 CT

  2 cloves, minced $2.89
• Lime

  1 lime $0.69
• Cilantro Bunch

  2 tablespoons chopped $1.39
• Olive oil

  1 tablespoon, divided
• Tomato paste

  1 tablespoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Green olives

  1/4 cup sliced
• Raisins

  2 tablespoons
• Red wine vinegar or apple cider vinegar

  1 tablespoon
• Kosher salt and black pepper

  to taste

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 1/2 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then let stand covered off heat for 10 minutes.
2. While the rice cooks, finely chop the onion and bell pepper, mince the garlic, dice the tomato, slice the cucumber into thin half-moons, chop the cilantro, and cut the lime in half.
3. Make the cucumber salad by tossing the cucumber with half the lime juice, 1 teaspoon olive oil, half the cilantro, a pinch of salt, and black pepper; set aside to lightly marinate.
4. Heat the remaining olive oil in a large skillet over medium-high heat, add the onion and bell pepper, and sauté 4 to 5 minutes until softened and lightly golden.
5. Add the ground beef, season with salt and pepper, and cook 5 to 6 minutes, breaking it up, until browned and no longer pink; spoon off excess fat if the skillet looks greasy.
6. Stir in the garlic, tomato paste, cumin, and oregano for 30 seconds, then add the diced tomato, olives, raisins, vinegar, and 1/4 cup water; simmer 6 to 8 minutes until saucy but not watery.
7. Taste the picadillo and adjust with more salt, pepper, or lime juice; fluff the rice and divide it between two shallow bowls.
8. Spoon the picadillo over the rice, add the cucumber-lime salad alongside, and finish with the remaining cilantro and a squeeze of lime.