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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook ground chuck in skillet on med-high heat and drain most of the fat (I always leave some in for flavor) Add mojo criollo (if desired), oregano, red cooking wine, tomato sauce,olives, brown sugar and raisons. | 2. Put the lid on and simmer for 30-45 minutes. | 3. In separate pan heat olive oil at med-high and add potatoes, onion, red pepper, and garlic (do not add garlic until potatoes are almost done) and cook until potatoes are fully cooked Add them to the pan and re-cover lid. | 4. Make rice as directed on package. | 5. Wait about 10 minutes before rice is ready to make the frozen sweet plantains. I cook them long enough so they are fairly dark, then place them on paper towels to drain the canola oil. Serve picadillo over white rice and sweet plantains on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	1 1/2		ground	952.0022	2.108	143.6843	41.2761
potato	1		cut	-	-	-	-
red pepper	1/4		diced sweet	0.3125	0.0688	0.0146	0.0034
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
onion	1		diced	44.0	10.274000000000001	1.21	0.11
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
red wine	1/4	cup		-	-	-	-
tomato sauce	8	ounces		256.284	40.8013	13.3585	4.4453
olive	1/4	cup	sliced stuffed	-	-	-	-
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
raisin	1	tablespoon		31.1438	8.2005	0.3496	0.0474
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
rice	1	cup	uncooked	702.0	154.713	12.8895	1.131
plantain	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.