We’re expecting a big snowstorm tomorrow, so it’s time to think about hunkering down and having something hearty and tasty, but also easy-to-make. After all, you’ve spent time shoveling so you don’t want to slave over the stove to fill your belly.

This dish was always a staple in my house and it still is because it’s easy to make and delicious. Think of it as Cuban-Style Sloppy Joe’s.

My favorite way to serve picadillo is over white rice and topped with a fried egg. Yummy!!

Cuban-style Picadillo

1 cup chopped onions
1 cup green peppers (although I prefer red peppers)
3 cloves chopped garlic
1/2 cup chopped green olives with pimentos (These are your regular olives in a jar!)
1 pound chopped meat
1 small can tomato sauce
2 tablespoons olive oil
2 tsps cumin
salt and pepper to taste

The above recipe serves 2, so you can double accordingly.

Heat olive oil and then add peppers. Cook until starting to get soft. Then add the onions and saute until starting to get soft. Add the olives, garlic and chopped meat. Cook until chopped meat is starting to get brown. Add cumin, salt, pepper and tomato sauce.

Simmer for about half an hour.

Serve over white rice (or brown if you’re trying to be healthier).

Again, I like to top mine with a fried egg. In TORI GOT LUCKY, two of the friends own a restaurant and I have not doubt they’d have some snazzy version of picadillo on the menu. Maybe they’d add some raisins or capers as some people do. Or possibly serve it over a saffron-flavored rice or ripe plantain nests! This dish is so versatile, it allows you to really experiment with things to add.