Cuban-Style Beef Picadillo Rice Bowls

🥘 Ingredients

• beef stock concentrate
  2 unit
• black pepper
• cilantro
  ½ oz
• cooking oil
  4 tsp
• fajita spice blend
  2 tbsp
• flour tortillas
  12 unit
• golden raisins
  2 oz
• green bell pepper
  4 unit
• green olives
  2 unit
• ground beef
  20 oz
• jasmine rice
  1.5 c
• lime
  2 unit
• onion
  4 unit
• salt
• tomato paste
  2 unit

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. In a small pot , combine jasmine rice , 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c
2. 

   2

   While rice cooks, halve, peel, and finely dice onion . Core, deseed, and dice green bell pepper into ¼-inch pieces. Roughly chop green olives . Roughly chop cilantro . Quarter lime .

   onion: 2 unit, green bell pepper: 2 unit, green olives: 2 unit, cilantro: ½ oz, lime: 2 unit
3. 

   3

   Gently prick each flour tortillas in a few places with a fork, then cut into six triangles for a total of 36 pieces (72 pieces for 4 servings). Toss tortillas on a baking sheet with a large drizzle of cooking oil , salt , and black pepper . Arrange in an even layer. (It’s OK if there is some overlap!) Bake on top rack until lightly golden brown ⏱️ 8 minutes . (For 4, divide between two baking sheets; bake on top and middle racks, swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.

   flour tortillas: 12 unit, cooking oil: 4 tsp, salt, black pepper
4. 

   4

   Heat a large drizzle of oil in a large pan over medium-high heat. Add onion , green bell pepper , a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are slightly tender ⏱️ 4 minutes . Add ground beef , fajita spice blend , salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 4 minutes . TIP: For extra heat, add some chili flakes from your pantry if you have some on hand.

   onion: 2 unit, green bell pepper: 2 unit, ground beef: 20 oz, fajita spice blend: 2 tbsp
5. 

   5

   Add tomato paste to pan with beef and veggies; cook, stirring, until slightly darkened in color ⏱️ 1 minutes . Add olives, golden raisins , beef stock concentrate , and 1 cup water (2 cups for 4 servings). Cook, stirring and scraping up any browned bits from bottom of pan, until sauce has slightly thickened ⏱️ 2 minutes . Remove from heat; stir in half the cilantro and juice from half the lime. Taste and season with salt and pepper.

   tomato paste: 2 unit, golden raisins: 2 oz, beef stock concentrate: 2 unit
6. 

   6

   Divide rice, beef picadillo, and tortilla chips between shallow bowls. Garnish with remaining cilantro and serve with remaining lime wedges on the side.