There are probably as many variations of picadillo as there are people who make it. The success of this dish is the blending of sweet and savory flavors.
Another way to serve the picadillo is over two halves of Cuban or other rolls, which is called a sloppy joe. The story goes that Sloppy Joe's Bar in Key West, Florida, took this traditional Cuban dish and served it over bread. Either way, enjoy this simple, quick dinner.
Ground buffalo can be found in the fresh meat case or frozen meat section of most supermarkets. Very lean ground beef can be used instead.
Look for a pasta sauce with no added salt or sugar.
If frozen chopped onion and green pepper are not available, use fresh sliced onion and pepper available from the produce section of the market.
4 crushed garlic cloves can be used instead of minced garlic.
Heat the oil in a nonstick skillet over medium-high heat and add the onions, green pepper, garlic and ground buffalo. Saute 2 minutes to defrost the vegetables and brown the meat. Add the pasta sauce and cook until the sauce starts to bubble, about 2 minutes. Add the raisins and vinegar. Simmer 2 minutes. Add salt and pepper to taste. While picadillo cooks, place the brown rice in the microwave and cook according to package instructions. Place the rice on a dinner plate and serve the picadillo over the rice.