Spanish Picadillo Con Arroz
Transport your taste buds to the vibrant kitchens of Spain with this hearty and flavor-packed Spanish Picadillo Con Arroz recipe. Combining savory ground beef, sweet raisins, and briny green olives, this dish delivers a perfectly balanced medley of sweet and tangy flavors in every bite. Simmered with aromatic spices like smoked paprika, cumin, and oregano, the picadillo boasts a rich, comforting depth of flavor that's beautifully complemented by its tomato-based sauce. Served over a fluffy bed of white rice and optionally garnished with fresh parsley, this one-pan classic is ideal for busy weeknights or a cozy family dinner. With just 15 minutes of prep and a total cook time of under an hour, this easy yet authentic Spanish dish will quickly become a household favorite. Perfect for four servings, it's a timeless recipe that celebrates the essence of Spanish culinary tradition.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Green bell pepper, diced
- 2 tablespoons Tomato paste
- 14.5 ounces Diced tomatoes, canned
- 1 cup Beef broth
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 leaf Bay leaf
- 1 cup Pitted green olives, sliced
- 0.5 cup Raisins
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked white rice
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat and transfer the beef to a plate.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Stir in the garlic and green bell pepper, cooking for an additional 2-3 minutes.
Add the tomato paste and cook for 1-2 minutes, stirring constantly to combine with the vegetables.
Return the cooked ground beef to the skillet, then add the diced tomatoes, beef broth, ground cumin, smoked paprika, dried oregano, and bay leaf.
Stir the mixture well and bring it to a gentle simmer.
Add the sliced green olives and raisins, mixing them into the stew.
Season with salt and black pepper to taste.
Lower the heat to medium-low and let the mixture simmer, uncovered, for about 20 minutes, stirring occasionally. Remove the bay leaf before serving.
While the Picadillo cooks, prepare the white rice according to package instructions if it isn’t already cooked.
Serve the Picadillo hot over a bed of white rice, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 9528 mg | 414% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 72.8 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3653 mg | 78% | |
*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.
