The legendary Rita Moreno whipped up her signature Picadillo Stew!
2 tablespoons olive oil
1 large yellow onion ( finely chopped)
1 medium red bell pepper (finely chopped)
1 medium yellow bell pepper (finely chopped)
1 medium green bell pepper (finely chopped)
2 tablespoons tomato paste
6 medium cloves garlic (finely chopped)
1 tablespoon ground cumin
2 teaspoons dried oregano
1/4 cup cilantro (chopped)
1/2 cup dry red wine
1 1/2 pounds ground beef
1/2 pound ground pork
1 can diced tomatoes (14 ounces)
1 tablespoon balsamic reduction
1/3 cup raisins
1/2 cup jalapeno stuffed olives (sliced crosswise, about 3 slices per)
2 tablespoons capers (plus 2 tablespoons brine)
Kosher salt and freshly ground black pepper ( to taste)
canola oil (to fry)
2-3 large ripe sweet plantains (sliced 1/4-inch thick)
3 cups cooked white rice
In a large Dutch oven over medium heat, add oil. Add the onions and bell peppers, cook until softened, about 5-7 minutes. Add the tomato paste, garlic, cumin, oregano, and cilantro. Cook until fragrant and the tomato paste darkens, about 2 minutes.
Add the wine and cook until reduced by half. Add the ground beef and ground pork, using a pastry cutter to break up the meat into small pieces, let cook for 5 minutes.
Stir in the tomatoes, balsamic reduction, raisins, olives, capers, brine, and cilantro. Cover and reduce the heat to medium and simmer for 15-20 minutes. Season with Kosher salt and pepper to taste.
For the Pan-Fried Plantains: In a large cast iron skillet over medium-high heat, add the oil about 1/4 inch up the skillet, heat until until shimmering. Add the plantains and cook until golden brown, about 3-5 minutes. Remove to a paper towel-lined plate. Season with salt.
Serve the Picadillo Stew over rice and fried plantains.
Tip: Enjoy this dish with your favorite sangria!