Picadillo Vainica

• 1 tablespoon fennel seed
• 1/4 cup extra-virgin olive oil
• 1/3 cup minced shallot
• 1/4 cup minced cilantro
• 2 garlic cloves, thinly sliced
• 2 teaspoons dried oregano
• 1 dried hot red chile, such as arbol
• Kosher salt
• 1 pound ground beef
• 3/4 pound green beans, thinly sliced crosswise on a bias
• 3/4 cup chicken stock or low-sodium broth
• 3 tablespoons fresh lime juice
• Pepper
• Yellow rice and lime wedges, for serving

1. In a large skillet, toast the fennel seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes.
2. Transfer to a mortar or spice grinder and let cool, then grind to a powder.
3. In the same skillet, heat the olive oil until shimmering.
4. Add the shallot, cilantro, garlic, oregano, chile, ground fennel and a generous pinch of salt and cook over high heat until the vegetables are softened, about 1 minute.
5. Add the beef and cook, breaking up the meat with a wooden spoon, until nicely browned, 5 to 7 minutes.
6. Stir in the beans and stock and cook, stirring, until the beans are crisp-tender, about 3 minutes.
7. Stir in the lime juice and season with salt and pepper.
8. Serve with yellow rice and lime wedges.

fennel seed, extravirgin olive oil, shallot, cilantro, garlic, oregano, red chile, kosher salt, ground beef, green beans, chicken stock, lime juice, pepper, yellow rice

Taken from www.foodandwine.com/recipes/picadillo-vainica (may not work)