Easy Picadillo
Bring vibrant flavors to your table with this Easy Picadillo, a hearty one-pan dish that’s as comforting as it is quick to prepare. Made with perfectly seasoned ground beef, tender vegetables, and a zesty mix of green olives and sweet raisins, this recipe delivers the perfect balance of savory and sweet in every bite. Simmered with diced tomatoes, smoky paprika, and fragrant spices, this Cuban-inspired classic comes together in just 35 minutes, making it ideal for busy weeknights. Serve it over a bed of fluffy white rice and top with fresh cilantro for a family-friendly meal that's packed with rich, bold flavor. Perfectly customizable and guaranteed to satisfy, this Easy Picadillo is a must-try when you're craving something delicious and comforting.
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, finely diced
- 1 14 oz can diced tomatoes (canned)
- 2 tbsp tomato paste
- 0.5 cup beef broth
- 0.5 cup green olives, sliced
- 0.25 cup raisins
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 bay leaf
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- 4 cups cooked white rice (for serving)
Instructions
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and red bell pepper, cooking for another 2 minutes.
Push the vegetables to the side of the skillet and add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, about 5 minutes.
Stir in the cumin, smoked paprika, oregano, salt, and black pepper, mixing well to combine with the beef and vegetables.
Add the diced tomatoes, tomato paste, and beef broth to the skillet. Stir until the mixture is well combined.
Toss in the green olives, raisins, and the bay leaf. Reduce the heat to low and let the picadillo simmer gently for 15-20 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Serve the picadillo hot over a bed of cooked white rice. Garnish with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.7 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 805 mg | 17% | |
*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.
