I chose Picadillo. It is a popular dish in many Hispanic cuisines. It is typically served with white rice and beans, but can also be used in Pastelillos, Pastelitos, Pastelon de Maduros, and Rellenos de Papa. In my picture, I have the Picadillo plated over white rice and garnished with maduros (fried sweet plantains). The name "picadillo" comes from the Spanish word "picar" which means "to mince" or "to chop".
2 Tablespoons Goya Extra Virgin Olive Oil
1/2 cup of Goya Frozen Sofrito (I usually make my own, but we’ll get to that another time)
¼ cup of Goya Pitted Alcaparrado, finely chopped
1 pound of ground beef, pork or chicken (my personal preference is pork)
1 Tablespoon Goya Tomato Paste
1 packet of Goya Sazon with Culantro and Achiote
sea salt and ground pepper to taste
Heat the olive oil in a pan over medium heat. Saute sofrito for a few minutes, then add the alcaparrado. Add the ground meat and stir to break up any lumps. Saute until meat is fully cooked. Add tomato paste and Sazon, stirring until meat is colored throughout. Add salt and pepper to your liking, as the Sazon and the alcaparrado already have salt. Serve with white rice and beans, or with any of the other options I listed in my bio. Buen Provecho!