Cuban-Style Beef Picadillo Rice Bowls
with Olives, Golden Raisins & Crispy Tortilla Chips
Sweet raisins and briny olives simmer together with saucy spiced beef in our take on the classic Cuban comfort food. Crispy homemade tortilla chips add perfect crunch to tender meat and fluffy rice, while fresh cilantro and lime bring a bright, zesty finish. A passport-free trip to Havana in every bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Bell Pepper
1 unit
Tomato Paste
1 unit
Onion
¾ cup
Jasmine Rice
10 ounce
Ground Beef
1 tablespoon
Fajita Spice Blend
1 unit
Beef Stock Concentrate
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
¼ ounce
Cilantro
1 ounce
Golden Raisins
1 unit
Green Olives
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
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Keep covered off heat until ready to serve.
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While rice cooks, halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ¼-inch pieces. Roughly chop olives. Roughly chop cilantro. Quarter lime.
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Gently prick each tortilla in a few places with a fork, then cut into six triangles for a total of 36 pieces (72 pieces for 4 servings).
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Toss tortillas on a baking sheet with a large drizzle of oil, salt, and pepper. Arrange in an even layer. (TIP: It’s OK if there is some overlap!) Bake on top rack until lightly golden brown, 8-10 minutes (for 4, divide between two baking sheets; bake on top and middle racks, swapping positions halfway through). TIP: Watch carefully to avoid burning.
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Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are slightly tender, 4-6 minutes.
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Add beef*, Fajita Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes more. TIP: For extra heat, add chili flakes from your pantry if you have some on hand.
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Add tomato paste to pan with beef and veggies; cook, stirring, until slightly darkened in color, 1-2 minutes.
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Add stock concentrate, olives, raisins, and 1 cup water (2 cups for 4 servings). Cook, stirring and scraping any brown bits from the bottom of the pan, until sauce has slightly thickened, 2-3 minutes.
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Remove from heat; stir in half the cilantro and juice from half the lime. Taste and season with salt and pepper.
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Divide rice, beef picadillo, and tortilla chips between shallow bowls. Garnish with remaining cilantro and serve with remaining lime wedges on the side.
