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ImpossibleTM Cuban Picadillo Recipe

by
Chef Alex Hill prepares this Impossible™ Picadillo
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  • 4

    Servings
  • Super Easy
  • 18

    Ingredients
  • 10 min

    Preparation
  • 35 min

    Cooking
  • 45 Total Time

    Total Time

A popular Cuban dish, made with sofrito, chipotle peppers, onions, garlic and spices. Enjoy it served over rice and top off with avocado for garnish! Add raisins or dates to the meal if you like sweet and savory flavor.

Perfect for a busy weeknight, this simple and flavorful one-pan meal will satisfy anyone at the table. Bonus: Cleanup is a breeze!

If you want more from Alex, check her out on Instagram: @justaddhotsauce_(opens in a new tab)

18 Ingredients

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  • 12 Ounce Package Impossible™ Burger
  • 1 Yellow or Spanish Onion, chopped
  • 1 Green Pepper, chopped
  • 1 Red Pepper, chopped
  • 3 Garlic Cloves, minced
  • 1 Small Potato, diced
  • 1 Can Chipotle Peppers in Adobo Sauce (3 peppers, finely chopped)
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon Cumin
  • 1 Cup Vegetable Stock or Preferred Stock
  • 2 Tablespoons Tomato Sauce
  • 1 Can Pitted Green Spanish Olives, drained
  • 1/2 Cup Raisins or Dates, optional
  • Salt, to taste
  • Pepper, to taste
  • 1 Cup Rice, uncooked
  • Avocado, to garnish
  • Cilantro, to garnish
4 steps
  1. PREP THE INGREDIENTS

    Ingredients used

    • 1 Yellow or Spanish Onion, chopped
    • 1 Green Pepper, chopped
    • 1 Red Pepper, chopped
    • 3 Garlic Cloves, minced
    • 1 Small Potato, diced

    Start by chopping up the onion, along with the red and green peppers. Next, mince the 3 cloves of garlic. Dice the potato into small cubes.

  2. MAKE THE SOFRITO

    Ingredients used

    • 12 Ounce Package Impossible™ Burger
    • Salt, to taste
    • Pepper, to taste

    In a sauté pan on medium heat, sauté the peppers and onion for 3 minutes until soft. Season with salt and pepper. Add the garlic in last so it doesn’t burn. Add Impossible Burger and cook for approximately 5 minutes.

  3. COOK UP THE PICADILLO

    Ingredients used

    • 1 Can Chipotle Peppers in Adobo Sauce (3 peppers, finely chopped)
    • 1 Teaspoon Garlic Powder
    • 1 Tablespoon Cumin
    • 1 Cup Vegetable Stock or Preferred Stock
    • 2 Tablespoons Tomato Sauce
    • 1 Can Pitted Green Spanish Olives, drained
    • 1/2 Cup Raisins or Dates, optional

    Next, finely chop 3 chipotle peppers. To the same pan, add in the chipotle peppers along with garlic powder, cumin and sazon. Stir to combine. Add vegetable stock (start with 1/2 cup) and 2 tablespoons of tomato sauce. Stir to combine. Add in the diced potatoes, olives and dates or raisins. Stir to combine and let simmer on medium low heat for 20 minutes and until potatoes are tender. Taste to determine if you need more salt and pepper.

  4. SERVE, SHARE, ENJOY

    Ingredients used

    • 1 Cup Rice, uncooked
    • Avocado, to garnish
    • Cilantro, to garnish

    Serve over rice with chopped cilantro and slices of avocado to garnish.