Cuban Picadillo
Bursting with bold flavors and rich cultural heritage, Cuban Picadillo is a savory, sweet, and aromatic ground beef dish that’s perfect for family dinners or meal prepping. This traditional Cuban recipe combines ground beef sautéed with tender onions, green bell peppers, and garlic, simmered in a tomato-based sauce infused with earthy cumin, oregano, and a touch of cinnamon for warmth. The addition of green olives and raisins brings a delightful balance of briny and sweet notes, while optional dry white wine enhances the depth of flavor. Served over fluffy white rice and garnished with fresh cilantro, Cuban Picadillo is a comforting and satisfying meal that's easy to make in just 50 minutes. Perfect for fans of international cuisine, this one-pan dish offers a taste of Cuba in every bite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound ground beef (80% lean)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 0.25 cup dry white wine (optional)
- 0.5 cup green olives with pimentos, sliced
- 0.25 cup raisins
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 0.25 teaspoon ground cinnamon (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
- 2 tablespoons fresh cilantro (for garnish), chopped
- 4 cups white rice (for serving, cooked separately)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the ground beef to the skillet and cook until browned and fully cooked. Drain any excess fat and set the beef aside.
In the same skillet, add the diced onion and green bell pepper. Sauté for 4-5 minutes, or until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced tomatoes, tomato paste, and dry white wine (if using) to the skillet. Stir to combine.
Return the cooked ground beef to the skillet and mix with the vegetables.
Stir in the green olives, raisins, ground cumin, oregano, cinnamon (if using), salt, black pepper, and the bay leaf.
Lower the heat to a simmer and let the mixture cook for 20 minutes, stirring occasionally, to allow the flavors to meld together.
Remove the bay leaf and discard it. Taste and adjust seasoning if needed.
Garnish the picadillo with freshly chopped cilantro.
Serve hot over a bed of white rice.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 12.9 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 831 mg | 18% | |
*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.
