Brazilian beef and bell pepper picadillo with cauliflower “dirty rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Brazilian beef and bell pepper picadillo with cauliflower “dirty rice”

Gluten-Free Friendly, Dairy-Free, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 510 Calories/Serving

20 Minutes

Sweet and pleasantly salty with raisins and olives, this paleo spin on a Latin American comfort-food classic is fragrant and satisfying but not too heavy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red or other bell pepper
  • ¼ cup pitted Castelvetrano olives
  • 10 ounces ground beef
  • 1 cup organic mirepoix (onions - carrots - celery)
  • Sunbasket picadillo spice blend (sweet paprika - cinnamon - cumin - cayenne)
  • Sunbasket tomato sauce base (tomatoes - tomato paste - fresh garlic)
  • 2 tablespoons raisins
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 10 ounces organic cauliflower “rice”
  • 1 teaspoon vegan Worcestershire sauce
Chef's Tip
Our custom picadillo spice blend contains a hearty dose of cinnamon and a pinch of cayenne. If you aren’t fond of cinnamon or want to scale back the heat, in Step 1 we recommend adding half to start, then more to taste after the beef is cooked through.

Nutrition per serving

Calories 510, Total Fat 26g (33% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 560mg (24% DV), Total Carb. 35g (13% DV), Fiber 9g (32% DV), Total Sugars 21g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the ingredients; cook the picadillo

  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Cut the olives in half lengthwise, checking for any pits.
  • Cut a small corner from the ground beef 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 the ground beef and at least half the picadillo spice blend (see Chef’s Tip). Cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the tomato sauce base, 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, the beef 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 cooks, prepare the parsley and the cauliflower “rice.”

2

Prep the parsley; cook the cauliflower “dirty rice”

  • 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.

Serve

Transfer the dirty cauliflower “rice” to individual bowls and top with the picadillo. Garnish with the remaining parsley and serve.
Kids Can!
  • Measure the water for the picadillo.
  • Strip the parsley leaves.
  • Time the cauliflower “rice.”
  • Garnish with the parsley.