Prep Time: 15 min. • Cook Time: 20 min.
Peel the onion and finely dice. Dice the bell pepper. Roughly chop the olives. Peel and chop the garlic and chop the cilantro.
Heat a medium frying pan over medium-high heat. Once hot, add the olive oil and beef and cook, breaking up the beef until cooked through, about 3 minutes*. Add the diced onions, bell pepper, garlic, spices and cook, stirring occasionally, for another 2 minutes. Add the chopped olives, raisins, capers, Worcestershire sauce and salt. Continue to cook until most of the liquid has evaporated, about 2 minutes.
Heat the brown rice according to the package directions. Heat the black beans in a small pot.
Divide the cooked rice between four plates. Top with the black beans and beef picadillo. Garnish with chopped cilantro.
*For food safety, cook ground beef to an internal temperature of 160°F.
Approximate Nutritional Information (Per serving):
Calories 760, Fat 23g, Sat Fat 6g, Trans Fat 0g, Cholesterol 105mg, Sodium 1500mg, Total Carbohydrate 86g, Fiber 10g, Sugars 18g, Protein 46g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free