I’ve got your hash right here, guys. Puerto-rican style… and that’s what PICADILLO (peek-ah-deeyo) essentially is, but way better because it has olives and spices and raisins (if you like). It’s so easy to adapt to your own taste and dietary needs while still being the best thing you’ve ever done with ground meat except for maybe a burger, or meatballs, okay you get the point… it’s UP THERE. While it’s traditionally served with white rice, I’m shaking things up a bit with PLANTAIN RICE instead. YUP! It’s extremely easy to make, and cuts out the need to make fried plantains, because well… it’s your rice. You can also take this and throw it in a lettuce taco, an empanada, freeze it for later, stuff it in a pepper — it’s so darn flexible. Get ready to pin this one guys, it’s a total favorite of mine right now.
When I thought about making Picadillo with the ground Ostrich meat I had (I know, fancy fancy – it’s soooooo good), I thought about what to pair it with. I instantly thought plantains… andddd, cauliflower rice? AGAIN? No no, how crazy would it be to just make rice out of plantains?!
Well, I checked with the spiralizer/rice veggie master and saw it was not only possible but it was EASY. So I wasted no time! I have an option for you to make it with or without a spiralizer, but you’ll need a food processor either way.
And this MEAT! It’s such a simple way to use up some ground meat. The savory olives combined with sweet raisins and spices is a party in your mouth. The tomato paste and broth make it extra rich. If tomato paste isn’t your thing… just use a bit of AIP Beet Ketchup instead or simply omit and just using the broth will be great enough. Picadillo also normally calls for peppers, but I’m a little sensitive to nightshade overload, I try to keep it to a minimum so I nixed them… but once again, since this is so flexible, feel free to add if you’d like.
This is easy enough to be a weeknight dinner, but tasty enough to make anyone think you slaved all day for this. Provecho! XO
Puerto Rican Picadillo with Plantain “Rice” (Paleo, Whole30, AIP-friendly, Low FODMAP-friendly)
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 lb ground meat (beef, bison, or ostrich work great)
- 2 tsp dried oregano
- 1 tsp cumin (sub with cinnamon for AIP)
- 3-4 Tbsp chopped fresh cilantro (plus more for garnish)
- 2-3 Tbsp tomato paste (omit or sub with Beet “ketchup” for AIP*)
- 1/4 cup broth (bone broth or otherwise)
- 1/3 cup green pitted olives, roughly chopped
- 1/4 cup raisins (omit for low FODMAP)
- sea salt and pepper to taste (omit pepper for AIP)
- 2 medium plantains (green-yellow in color)
- 1 Tbsp coconut oil
- 2 Tbsp broth or water
- sea salt to taste
- If you have a spiralizer, you want to find as straight of a green plantain as you can find, or just cut off the curved edges to make it easier on the machine. Either way, you’ll need to cut the tips off and lightly slice lengthwise into the skin only so you can peel it off. Spiralize the plantain as you would a zucchini or any other veggie and then toss the “noodles” into a food processor, pulse until rice forms. (it looks most like long-grain rice doing it this way)
- Alternatively, if you don’t have a spiralizer. Remove the skin and slice plantain in half lengthwise. With a spoon, scoop out just the center slightly and discard. Then roughly chop the plantain and toss that into the food processor and pulse until the rice forms. (it will look a little more like couscous or short-grain rice like this, but equally delicious so whatever is easier!)
- Next, in a nonstick skillet that has a lid, heat the coconut oil over medium-high heat.
- Add your rice and stir it around so it doesn’t stick too much. Let it get golden brown for 4-5 minutes and then add in the broth or water, reduce heat to low and cover. Let it steam/simmer for 10 minutes and fluff up with a fork and set aside when finished, you can start the Picadillo in the meantime.
- Over medium heat, sauté the chopped onion until soft and translucent in the olive oil for approx. 8-10 minutes.
- Add the minced garlic and stir with a wooden spoon for 30 seconds and add the ground meat over top, breaking up with the wooden spoon. Season with sea salt and pepper if using. Add your additional seasonings, the oregano, cumin (or cinnamon), and fresh cilantro.
- Keep breaking up the meat with your wooden spoon for a few minutes, as the meat cooks and most of the pink is gone, and then stir in the tomato paste if using (or beet “ketchup”) and your broth, mix very well so the paste doesn’t get clumpy.
- Let simmer for 10 minutes, checking in and stirring occasionally. Then, add in your olives and raisins. Let it all simmer for 10 more minutes and taste to adjust any seasonings as you’d like! Turn off the heat, sprinkle with some fresh cilantro and serve over plantain “rice”.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!