Picadillo with Rice and Black Beans
Bold, flavorful, and irresistibly satisfying, Picadillo with Rice and Black Beans is a vibrant Latin-inspired dish that combines savory and sweet in every bite. This hearty skillet recipe features seasoned ground beef simmered with aromatic spices, tender vegetables, tangy green olives, and sweet raisins for an exquisite medley of flavors. Served alongside fluffy white rice and perfectly spiced black beans, this dish is a complete, nourishing meal perfect for busy weeknights or casual dinners. With just 50 minutes from prep to plate, this easy and versatile recipe is sure to become a household favorite. Don't forget to top it off with fresh cilantro for a burst of color and freshness! Keywords: picadillo recipe, rice and beans, Latin cuisine, easy dinner recipes, ground beef skillet meals.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, chopped
- 4 cloves garlic cloves, minced
- 8 ounces tomato sauce
- 0.5 cup green olives with pimientos, sliced
- 0.25 cup raisins
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup white rice
- 2 cups water
- 15 ounces canned black beans, drained and rinsed
- 0.5 teaspoon ground cumin (for beans)
- 0.25 teaspoon salt (for beans)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 7-8 minutes. Drain excess grease if necessary.
Add the onion, red bell pepper, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
Stir in the tomato sauce, sliced green olives, raisins, ground cumin, oregano, smoked paprika, salt, and black pepper. Simmer over low heat for 10-12 minutes, allowing the flavors to meld.
While the picadillo simmers, prepare the rice. In a medium-sized saucepan, combine the white rice, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.
In a small saucepan, add the black beans, ground cumin, salt, and 2 tablespoons of water. Heat over medium heat, stirring occasionally, until warmed through, about 3-5 minutes.
To serve, spoon the picadillo onto a plate alongside a scoop of rice and a portion of black beans. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 12.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 940 mg | 20% | |
*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.
