I found this recipe for Picadillo Cubano thanks to a previous prompt post. We've made it twice now, and it's delicious. It's a combination of flavors I don't get anywhere else: tomato, cumin, onions & garlic, bell pepper, raisins, capers, green olives, bay leaves--the idea was weird to me, but it's an awesome blend of sweet and tangy, and I like the excuse to eat fried plantain.

This recipe calls for 2 lbs of ground beef. We make a half recipe for three people and serve it with a grain. I like to mix mine with cooked quinoa, and if you want to make this meat free, I see no reason why you can't just whip up that sauce and toss in a whole bunch of cooked quinoa in it, instead.