Easy Picadillo with Potatoes and Rice

Cozy ground beef picadillo simmered with sofrito, sazon, and tender potatoes, served over white rice with avocado.

By Manny Michael

35 minutes

Dinner

Latin

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 heaping tablespoon garlic
• 2 tablespoons sofrito
• 8 ounces tomato sauce
• 1/2 cup water
• 1 packet sazon
• Oregano, to taste
• 1 bay leaf, optional
• 1 potato, diced, russet or red potato
• 1/2 tablespoon adobo
• Jalapeno, diced, optional
• Green pepper, diced, optional
• Green olives, optional
• White rice, for serving
• Avocado, for serving

Instructions

1. Add the ground beef and olive oil to a large skillet.
2. Cook over medium-high heat, breaking up the beef as it cooks, until browned.
3. While the beef cooks, make your white rice on the side.
4. Once the ground beef is cooked, remove a little excess grease if needed, but leave some in the pan for flavor.
5. Push the beef to the side of the skillet.
6. Add the diced onion and garlic.
7. Cook for about 2 minutes, until the onion and garlic start to soften.
8. Add the sofrito.
9. Mix everything together and cook for another 2 minutes.
10. Add the tomato sauce, water, sazon, oregano, bay leaf if using, diced potato, and adobo.
11. Stir everything together.
12. Bring the mixture to a boil.
13. Once boiling, cover with a lid and lower the heat to a simmer.
14. Cook for 20 to 25 minutes, or until the potatoes are tender and the flavors have come together.
15. If using jalapeno, green pepper, or green olives, stir them in near the end or add them while simmering depending on how soft you want them.
16. Remove the bay leaf before serving if you used one.
17. Serve the picadillo over white rice.
18. Add avocado on the side.
19. Enjoy warm.