Beef Picadilla with Egg and Rice by Chef Mario Pagán
Ingredients:
FOR THE PICADILLO:
1 lb of ground beef
2 Tbsp salt
1 tsp cumin
1/2 of a white onion, diced
4 eggs
1 green pepper, cored and sliced
3 plum tomatoes
1- 4 oz can of tomato sauce
1/2 cup of water
1 beef bouillon cube
1 large carrot, peeled and diced
2 Tbsp cilantro, chopped
2 Tbsp olive oil
FOR THE RICE
2 cups of medium rice
3 cups of water
2 Tbsp of salt
2 Tbsp of olive oil
Directions:
FOR THE RICE:
In a medium pot, add water, olive oil, salt and rice. Bring to a boil. About 15 minutes. Stir once and bring temp to a low heat and cover pot for 10 minutes.
FOR THE PICADILLO:
Bring to medium heat a large saute pan. Add the oil and sear the meat. Remove the meat juices and add carrots, peppers and onions. Saute until onions are translucent. Bring to low and continue to cook.
In a blender, add tomatoes, bouillon, tomato sauce, chicken broth and a touch of salt. Blend until everything is dissolved. Add to pan with beef, carrots, pepper and onions. Bring heat to medium high and cook until liquid evaporates.
Crack eggs into beef mixture. Cover with the lid for 2 minutes.
Serve over rice.
