a flexible recipe that you can use to make other dishes. Serve with fried plantains and eggs. The leftovers are excellent for omelettes, stuffed peppers, and eggplant filling.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 medium potato, peeled and diced
- 1 medium carrot, diced
- ½ medium onion, diced, or to taste
- 2 cloves garlic, minced, or to taste
- 1 pound ground beef
- ¼ cup water
- 2 tablespoons soy sauce
- salt and ground black pepper to taste
- 1 medium bell pepper, diced
- 2 tablespoons raisins
- 2 tablespoons peas
- 2 cups hot cooked rice
Instructions
- Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
- Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
- Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.
- You can use frozen vegetables instead of fresh.
Nutrition Facts
| Calories | 457 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 8 g |
| Sodium | 539 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
5.16.21 I’ve lived in Florida a long time and eaten (and love) a lot of Cuban food. I made this recipe as written, tasted, and thought it was really lacking flavor. The only change I made was adding the bell pepper, raisins and peas to the skillet when I added the potato-carrot mixture and seasonings to simmer, concerned that 2 minutes at the end just wouldn’t do it. In an effort to bump up flavor, I added more soy sauce, a healthy shot of Worcestershire sauce, and even a splash of red wine. Favor was still not where I felt it should be. I’ve eaten this at restaurants, and I then added what I think is the missing ingredient. It really needs tomato (tomato paste or tomato sauce). I added an 8-oz can of tomato sauce, and that really brought this to life. Not sure why this wasn’t part of the recipe, because if I’m not mistaken, it’s traditional. That single ingredient made a world of difference. The addition of diced potatoes was something I’d never had before, but I liked them. Most likely will use leftovers in tacos or quesadillas. With the tweaks I made, this turned out pretty well, and my rating is based on those changes. Served with white rice, baked plantains, and Cuban bread.