High-quality lean meat, served over rice, is the key to this hearty yet healthy dish. It satisfyingly answers the question, "Where´s the beef?" If you're using canned pineapple, be sure to save the juice for soaking the raisins.
1/2 cup raisins
1/4 cup unsweetened pineapple juice
1 lb. extra-lean ground beef
1/2 large onion, chopped
1/2 red bell pepper, chopped
2 serrano chiles, seeded and minced
2 garlic cloves, minced
2 tsp. ground cumin
2 tsp. dried oregano
1/2 tsp. salt
1 1/3 cups pineapple chunks, fresh or juice-packed canned
Freshly cooked white rice
1. In a small bowl, cover raisins with pineapple juice and set aside to soften.
2. In a large nonstick skillet over medium-high heat, add beef, onion, bell pepper, chiles, and garlic. Cook, stirring often, until vegetables become tender and meat has browned. Place lid over pan and carefully drain off fat.
3. Return pan to stove. Add cumin, oregano, salt, raisins (including soaking liquid), and pineapple chunks. Continue to cook, stirring occasionally, until beef mixture is heated through.
4. Serve the picadillo over rice.