White Rice

Growing up I ate white rice every day. If that sounds odd to you, let me inform you that I was born and raised in Miami and my heritage is Cuban. We ate white rice every day because white rice goes with everything. At least that's what the Cuban in me thinks. 

I can't think of a Cuban dish that is not served with white rice, often topped with black beans. White rice is a staple that is even served alongside traditional American holiday fare. You want white rice with your Fourth of July hamburgers and hot dogs? 

My abuela always rinsed her rice to get rid of excess starch. I don't rinse mine, but you are welcome to if you want. Cubans also do not usually serve their white rice sticky.

Arroz Blanco

1 cup long-grain white rice

1 3/4 cup water

1/2 tsp salt

1 tbsp extra virgin olive oil

Combine all ingredients in a lidded pot on the stove. Bring to a boil. Stir, cover pot, and lower heat to medium low. Cook for 20 minutes. Turn off heat. Leave covered for 5 - 10 minutes. Uncover and serve.

The rice may also be made in a rice cooker. I kid you not, my family sent me off to college with a Hitachi rice cooker. Those things are fool-proof, or in my case Betty Crapper-proof!

Have a wonderful Fourth of July!

Picadillo

I first learned how to make picadillo in college. There's only so much pizza delivery a poor undergrad can tolerate. One starving weekend, I called my mother up and asked for something Cuban that was within my minimal culinary capabilities. Mami suggested picadillo and I've been making it ever since. 

There are many ways to make Cuban picadillo. Growing up, we ate picadillo without potatoes. My husband's family made their picadillo with potatoes. I now love picadillo with potatoes and wouldn't dream of omitting them.

You will need ground beef, potato, onion, green pepper (or red if you are out of green), garlic (or garlic powder if you are out of fresh), tomato sauce, green olives, olive oil, salt, pepper, cumin, oregano, and rice. The entire meal can be prepared in about 30 minutes. Betty Crapper loves that!

Start your white rice. By the time the rice is done, your picadillo should be as well.

Heat olive oil in a skillet over medium heat. Add potatoes and cook for about 6 minutes, until they begin to get some light color. Add chopped onions and green peppers and saute until vegetables begin to soften. If using garlic, add it in the last minute.

Once the potatoes, onions, and green peppers have softened, add your ground beef. Cook until browned. Use your wooden spoon to break up the ground beef into tiny pieces.

When your ground beef is browned, add tomato sauce, olives, and spices. 

Lower heat and simmer for about 10 minutes.

Recipe

2 tbsp extra virgin olive oil

1 small red potato, chopped

1/2 yellow onion, chopped

1/4 green pepper, chopped

1-2 garlic cloves, minced

1 lb lean ground beef

8 ounces tomato sauce

1/4 cup green olives, halved

1 tsp cumin

1/2 tsp ground oregano

1 tsp salt

1/2 tsp freshly ground black pepper

Heat olive oil in large skillet over medium heat. Add potatoes and cook about six minutes until they begin to get some color. Stir occasionally. Add green peppers and onions and saute until vegetables begin to soften, about four minutes. Add minced garlic and saute about one minute. Add ground beef and cook until browned, about 6 minutes. Use wooden spoon to break up clumps into small pieces. Add tomato sauce, olives, and spices. Stir and lower heat. Simmer uncovered about 10 minutes until liquid has reduced and ground beef is cooked through. Serve over white rice.

Betty Crapper loves picadillo, for many reasons. Picadillo is

• easy.
• cheap.
• fast.
• tasty.
• satisfying.

Have I sold you on picadillo?