Cuban Chopped Beef and Rice
Bring vibrant Cuban flavors to your table with this hearty Cuban Chopped Beef and Rice recipe, a comforting one-pan meal that's brimming with bold spices and wholesome ingredients. Perfectly tender white rice serves as a delightful base for the savory ground beef mixture, infused with aromatic garlic, sweet onion, and green bell peppers. A rich tomato paste and warming spices like cumin, oregano, and paprika deliver layers of flavor, while briny green olives add a delightful tang. Finished with a sprinkle of fresh cilantro, this dish is quick to prepare yet packed with authentic flair, making it an ideal choice for a family dinner or casual gathering. Ready in just under an hour, this recipe brings the essence of Cuban cuisine to your kitchen in a simple, satisfying way!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups white rice
- 4 cups water
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup low-sodium chicken broth
- 0.25 cup green olives, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the white rice under cold running water until the water runs clear to remove excess starch.
Combine the rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and water is absorbed. Remove from heat and fluff with a fork. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 5-7 minutes. Drain any excess grease if necessary.
Add the finely chopped onion and green bell pepper to the skillet. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the tomato paste, ground cumin, dried oregano, paprika, salt, and black pepper to the skillet. Mix well to coat the beef and vegetables.
Pour in the chicken broth and stir until the mixture is evenly combined. Simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the sliced green olives. Cook for an additional 2 minutes.
Remove the skillet from heat and sprinkle the chopped fresh cilantro over the beef mixture.
To serve, spoon the cooked rice onto plates and top with the Cuban chopped beef mixture. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
