Brazilian picadillo with bell peppers and cauliflower “dirty rice”

• Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
• Cut the olives in half lengthwise.
• Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mirepoix and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add your protein and at least half the picadillo spice blend and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. 

Add the tomatoes, raisins, olives, and ½ cup [⅔ cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the vegetables are tender, your protein is cooked through, and the sauce is thickened slightly, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

While the picadillo is cooking, prepare the parsley and the cauliflower “rice.”

• Cut the cauliflower in half lengthwise, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
• Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish. 

In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the cauliflower “rice” and Worcestershire sauce, season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat, stir in half the parsley, and season to taste with salt and pepper.

Transfer the dirty cauliflower “rice” to individual bowls and top with the picadillo. Garnish with the remaining parsley and serve.