In order to bring you the best organic produce, some ingredients may differ from those depicted.
Brazilian beef picadillo with bell peppers and cauliflower “dirty rice“
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 520 Calories/Serving
Sweet and pleasantly salty with raisins and olives, this spin on a Latin American comfort-food classic is fragrant and satisfying but not too heavy.
In your bag
- 1 organic red or other bell pepper
- ¼ cup pitted Castelvetrano olives
- Your choice of protein
- 1 cup organic mirepoix (onions - carrots - celery)
- Sunbasket picadillo spice blend (sweet paprika - cinnamon - cumin - cayenne)
- Sunbasket tomato sauce (tomatoes - onions - garlic - olive oil - salt - spices)
- 2 tablespoons raisins
- ½ head organic cauliflower
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 teaspoon Worcestershire sauce
Calories 520, Total Fat 30g (38% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 730mg (32% DV), Total Carb. 32g (12% DV), Fiber 10g (36% DV), Total Sugars 17g (Incl. 1g Added Sugars, 2% DV), Protein 33g
Contains: Fish (anchovy)
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.
Wash produce before use
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.
- 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 (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, 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 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 cooks, prepare the parsley and the cauliflower “rice.”
Prep and cook the cauliflower “dirty 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.
- Measure the water for the picadillo.
- Strip the parsley leaves.
- Time the cauliflower “rice.”
- Garnish with the parsley.