Vegan Cuban Picadillo
Try this flavorful vegan Cuban-Style Picadillo recipe! Made with Beyond Ground, manzanilla olives, and served over fluffy rice, it's a quick and comforting plant-based meal ready in 30 minutes.
Equipment
- rice cooker optional
- large pan
Ingredients
The Rice
- 2 cups rice medium grain
- 3 cups water
- salt to taste
- drizzle of olive oil
The Picadillo
- 1 medium onion diced
- 1 lb beyond ground thawed
- 1 medium tomato diced
- 2 tbsp tomato paste
- manzanilla olives (I choose the pepper stuffed ones)
- Badia complete seasoning
Instructions
Prepare the Rice
- Combine the rice, water, salt, and a drizzle of olive oil in a rice cooker or pot.
- Cook until the rice is tender. Stir once when it starts boiling and again after it's fully cooked to fluff it.
Make the Picadillo
- Heat a large pan over medium heat and drizzle with oil.
- Sauté the diced onions until golden and fragrant.
- Add the Beyond Ground to the pan, breaking it apart as it cooks. Cook until browned, with no pink spots remaining.
- Sprinkle in a generous amount of Badia Complete Seasoning. Add the diced tomato and tomato paste, stirring until everything is well combined.
- Toss in the manzanilla olives and let the mixture simmer for a few minutes, allowing the flavors to meld beautifully.
Serve
- Add the rice to a plate and top with the picadillo mix. Serve hot!