Servings: two to three.
The inspiration for this recipe was Cuban picadillo, a meat dish usually seasoned with tomatoes, onions, garlic, and fragrant spices like cinnamon and cloves. Serve on a bed of white or brown rice.
Pour a wine with both fruity and herbal qualities and light tannins. Try a young Grenache-based blend from the Côtes du Rhône. —Tim Gaiser
I have made this several times since I first saw it in the magazine. Even years later it's still a family favorite! The spice mix is awesome.
this is amazing!!Our go-to yummy/spicy quick meal. Gathering the spices is the only time consuming part so I've gathered them together to speed the process. Lovely!
This was a super quick meal which looked and tasted like fine dining. Loved it
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