Picadillo Recipe With Plantain "Rice": A Delicious Paleo-Friendly Puerto Rican Ground Beef Hash Recipe by Alison Marras

This Puerto Rican hash is filled with delicious spices, sweet raisins and salty and briny olives. I grew up eating it over white rice with platanos, or plantains – either sweet maduros or saltytostones. Here I decided to be cheeky and have it over plantain rice instead! Use green plantains. If you use a ripe yellow plantain or leave the seeds in, the plantains won’t rice well and will stick together. 

Cuisine: Puerto Rican
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

Plantain Rice

• 2 medium green (unripe) plantains
• 1 tablespoon coconut oil
• 2 tablespoons basic broth or bone broth (store-bought or homemade) or water
• 1/4 teaspoon sea salt

Picadillo

• 1 medium yellow onion, finely chopped
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 pound ground beef or bison
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper (optional, omit for AIP)
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin (substitute with cinnamon for AIP)
• 3 - 4 tablespoons chopped cilantro, plus more for garnish
• 2 - 3 tablespoons tomato paste (optional, omit or substitute for AIP)
• 1/4 cup bone broth, store-bought or homemade
• 1/3 cup chopped green pitted olives
• 1/4 cup raisins

Here's how to make it: 

1. To make the plantain rice, cut the ends off the plantains, then cut them in half widthwise and lengthwise. Peel the skin off. With a spoon, scoop out and discard the soft center with the seeds. Slice the plantains into matchsticks and add them to a food processor. Pulse lightly, until rice forms. 
2. In a nonstick skillet with a lid, heat the coconut oil over medium-high heat. Add your rice and stir it. Let it get golden brown for 4 to 5 minutes. Add the broth and salt, reduce the heat to low and cover. Let it steam/simmer for 10 minutes. Fluff with a fork and set aside.
3. To make the picadillo, over medium heat, sauté the onion in the oil for 8 to 10 minutes, until soft and translucent. Add the garlic and stir with a wooden spoon for 30 seconds. Add the ground meat, breaking it up with the wooden spoon. Season with salt and pepper (if using). 
4. Add the oregano, cumin and cilantro. Keep breaking up the meat with your wooden spoon as the meat cooks, until most of the pink is gone. Stir in the tomato paste (if using) and your broth. Mix very well so the paste doesn’t get clumpy. Let simmer for 10 minutes, stirring occasionally. 
5. Add the olives and raisins and let simmer for 10 minutes. Taste to adjust any seasonings as you’d like! Turn off the heat, sprinkle with some cilantro and serve over plantain rice.

Recipe is from The Paleo Gut Healing Cookbook.

AIP (Autoimmune Protocol) Diet: An elimination diet designed to help reduce inflammation or other symptoms caused by autoimmune disorders. 

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