Brazilian Beef and Bell Pepper Picadillo with Cauliflower “Dirty Rice”
Sweet and pleasantly salty with raisins and olives, this paleo spin on a Latin American comfort-food classic is fragrant and satisfying but not too heavy.
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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen shears
- Skillet
- Paper towel
- Plate
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
Ingredients
- 1 organic red or other bell pepper
- ¼ cup pitted Castelvetrano olives
- 10 ounces ground beef
- 1 cup organic mirepoix (onions - carrots - celery)
- Sunbasket picadillo spice blend (sweet paprika - cinnamon - cumin - cayenne)
- Sunbasket tomato sauce base (tomatoes - tomato paste - fresh garlic)
- 2 tablespoons raisins
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 10 ounces organic cauliflower “rice”
- 1 teaspoon vegan Worcestershire sauce
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