MY QUICK ONE-POT CUBAN PICADILLO with AVOCADO, RICE AND SALSA

This recipe is my quick version of Cuban Picadillo to make when I don’t have much time but don’t want to compromise flavor. The key is that most of my ingredients are dried and in my pantry, also, there is almost nothing to chop. DON’T BE INTIMIDATED BY THE INGREDIENTS LIST, once you start reading it you will know that they are mostly dried spices.
 
Approx. Prep and Cooking Time: 35-40 minutes
Approx. Total Cost: $22.51 (or $3.75/serving)
                   (Picadillo: $16.06) (Avocado and Rice: $3.75) (Salsa: $2.70)
Servings: 6
 
Recipe # 1:My Cuban Picadillo (Total: $16.06)


Ingredients
2 cans of Goya black beans (drained and rinsed)($1.96)
1 pack of ground pork (or chicken) ($5.00)
1 large red potato cut in small bite size squares (.40)
1tbsp. granulated garlic (.25)
1 tbsp. dried onions (.25)
2 tbsp. of olive oil (1 to cook the potatoes, 1 to cook the rice) (.90)
1 tbsp. Paprika (.25)
1 tsp. Cumin (.25)
1 tbsp. Cilantro flakes (.25)
1 tbsp. Parsley flakes (.25)
1 tbsp. Adobo Goya (.25)
1/2 small can of Goya Tomato Sauce (.50)
1 ½ cups beef stock or broth ($1.30)
1 tsp. red wine vinegar (.25)
1 stalk of celery (.25)
1 tbsp. olives or capers (.50)
2 cups of rice ($1.25)
2 Avocados ($2.00)
Salt and pepper to taste
 
Directions
1. In a large size pan in medium high, add the olive oil until sizzle.
2. Add the chopped potatoes and cook half way through.
3. Add the ground pork to the potatoes and saute briefly.
4. Now add 1tbsp. granulated garlic, dried onions, Paprika, Cumin, Cilantro flakes, Parsley flakes, Adobo Goya, 1/2 small can of Tomato Sauce, beef stock or broth, red wine vinegar, chopped celery, olives or capers and the 2 cans of black beans drained and rinsed.
8. Let it simmer for 20 minutes.

Recipe # 2: My Salsa (featured in my May/27/2016 blog post) (Total: $2.70)
 
Ingredients
3 Roma tomatoes ($1.00)
½ of a med. size onion (.25)
5 cloves of garlic (.30)
1 small Jalapeno seeds and white membrane removed (.20)
1 lime (.25)
2 tbsp. lemon juice (.35)
¼ cup chopped Cilantro (.35)
Salt/Pepper to taste
 
Directions for my Salsa
I chop all the ingredients by hand since I do not like the texture food processor texture.
Make sure that you keep the tomato juices when chopped.
Add the lemon, lime, Cilantro and salt and pepper to taste and refrigerate.
 
HACK: Accompany this dish with white or yellow rice, avocado and salsa. Note: Cook the rice according to the rice bag directions.