Cubano Orzo Picadillo

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 1 Hour, 30 Minutes
Total Time:  1 Hour, 40 Minutes


1 lb. Pappardelle's Cubano Orzo
1 Tbsp. avocado oil (or another high-heat oil)
2 lb. ground beef
1 large yellow onion, diced
1 red bell pepper, ribs & seeds removed, diced
5 cloves garlic, finely chopped
2 tsp. smoked paprika
2 tsp. ancho chili powder
1 tsp. each: cumin, dried oregano, kosher salt, black pepper
1-1/2 cups chicken stock
2 bay leaves
1-1/2 cups green Manzanilla olives, pitted & sliced


  1. Heat a Dutch oven over medium-high heat. Add 1 tsp. avocado oil and heat until shimmering. Add ground beef and cook, using a wooden spoon to crumble into small pieces, until well browned, about 10 minutes. Transfer to a bowl, reserving 2 Tbsp. rendered fat in pan.
  2. Reduce heat to medium and add onions and peppers. Cook, stirring occasionally, until the onions are slightly caramelized, about 8-10 minutes. Add garlic and cook for 1 more minute until fragrant.
  3. Add paprika, chili powder, cumin, oregano, salt, and pepper and cook until spices are toasted, about 1-2 minutes. Add chicken stock and stir. Return browned beef to pot along with bay leaves and olives. Bring liquid to a simmer, cover with a lid, and reduce heat to low. Simmer, stirring occasionally, for 60 minutes.
  4. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain & set aside.
  5. Divide the pasta into serving dishes and top with picadillo. Serve and enjoy!