Cuban Picadillo

This traditional Cuban dinner can be prepared in minutes. Sweet pepper, olives, raisins and cinnamon add authentic richness to the dish. Serve over rice or with flour tortillas.


2 teaspoons olive oil

1 cup onion, chopped

1/2 green pepper, chopped

1 large garlic clove , minced

1 pound ground sirlion

1/4 cup water

1/4 cup pimento stuffed olives, sliced

1/4 cup raisins

3/4 teaspoon salt

1/4 teaspoon pepper

2 (3-inch) cinnamon sticks

1 (14.5 ounce) can diced tomatoes


3 tablespoons sliced almonds

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Heat oil in a large non-stick skillet. Add onion and saut?? 3 minutes. Add green pepper and garlic. Saut?? 3 minutes. Add beef and saut?? about 8 minutes or until browned, crumbling meat as it cooks. Stir in remaining ingredients except almonds. Bring to a boil, reduce heat and simmer 20 – 25 minutes until sauce thickens. Remove from heat and stir in the almonds.
Serves: 4