- 2 cups uncooked white rice
- 3 tablespoons extra virgin olive oil, divided
- 2 ½ cups yellow potatoes, peeled and diced into bite sized pieces (one pound)
- 2 cups carrots, peeled and cut into ½ inch dice
- 1½ cups onion, diced
- 1 tablespoon fresh garlic, minced
- 1 pound 80/20 ground beef
- ½ pound ground pork
- 1 tablespoon tomato paste
- ½ pound fresh plum or San Marzano tomatoes, seeded, corded and diced (alternatively, you could use a 15-ounce can of diced tomatoes with liquid)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup raisins
- 1 tablespoon fish sauce
- 3 tablespoons good quality soy sauce
- 1 teaspoon chili garlic paste
- 1 cup water
- 1 cup frozen peas, thawed
- Fried egg for each serving
- Tabasco sauce, served as a condiment
- Savory Fried Plantains (Recipe is coming on Wednesday!)
INSTRUCTIONS:
- Begin cooking rice by adding twice as much water as rice to a pan or rice pot. Cook rice while preparing the dish.
- In a large skillet or sauté pan, over medium to medium high heat, place 2 tablespoons of olive oil and once shimmering, add potato and carrots.
- Fry this for 15 minutes, stirring occasionally. They should start to brown and be just shy of tender. Remove these to a bowl with a slotted spoon but leave oil in pan.
- Add remaining tablespoon of oil and onion and sauté for three minutes.
- Add garlic and sauté for one minute.
- Add the ground beef and ground pork and sauté for about eight minutes or until browned.
- Make a hole in the center and add tomato paste and stir that for one minute.
- Add the tomatoes, salt, pepper, raisins, fish sauce, soy sauce, chili garlic paste, water and reserved cooked potato and carrot mixture.
- Reduce heat to medium and simmer until most of the liquid has evaporated.
- Add peas, stir and remove from heat.
- In a fry pan, fry enough sunny side or over easy eggs as needed for each dinner guest.
- Serve by placing cooked white rice in a serving bowl, top with the Picadillo then top with one fried egg on top of each portion.
- Serve with Tabasco on the side along with Savory Fried Plantains.
Source: A Family Feast
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