Plated
Cuban Beef Picadillo with Spinach Rice
As a child, Chef Michelle would wander into her kitchen, following the scent of cumin and tomato, and find a huge pot bubbling away on the stove. Her mother was born in Cuba and would frequently revive her childhood favorites—including simple and comforting beef <i>picadillo</i>, or hash—to share with family. In this tribute, beef is simmered with golden raisins for sweetness, pimento-stuffed olives for a little brininess, and crushed tomatoes, then paired with spinach and rice to soak up every last saucy, flavorful drop.
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