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Cuban-Style Beef Picadillo

Cuban-Style Beef Picadillo

with Red Beans & Rice

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Beef picadillo is a slow-simmered stew enjoyed throughout Spain and Latin America. In Cuba, sweet and savory additions like raisins, cinnamon, and olives are added for a unique and complex flavor profile. Of course, this Cuban dish wouldn't be complete without a hearty side of red beans and rice!

Tags:Gluten free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Ground Beef

1 unit

Green Bell Pepper

2 clove

Garlic

1 ounce

Green Olives

½ cup

Basmati Rice

1 teaspoon

Chili Flakes

1 ounce

Golden Raisins

1 can

Crushed Tomatoes

1 can

Kidney Beans

1 sprig

Oregano

1 teaspoon

Cinnamon

1 unit

Yellow Onion

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3104.5280000000002 kJ
Calories742 kcal
Fat34 g
Saturated Fat0 g
Carbohydrate101 g
Sugar0 g
Dietary Fiber8 g
Protein45 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Grater
Knife
Large Pan
Slotted Spoon
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

In a small pot, bring 1 ½ cups water to a boil with a large pinch of salt. Drain and rinse the kidney beans. Halve, peel, and chop the onion. Once the water is boiling, add the Basmati rice, cover, and reduce to a simmer for 20 minutes, until tender.

2

Core, seed, and remove white ribs from the bell pepper, then finely chop. Mince or grate the garlic. Chop the green olives and oregano leaves.

3

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and bell pepper and cook, tossing, for about 5 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper.

4

Add the ground beef to the pan and cook, breaking up the pieces, until browned and cooked through, about 5 minutes. Season with salt and pepper.

5

Add the olives, golden raisins, cinnamon, and the oregano to the pan and cook another 1-2 minutes, before stirring in the crushed tomatoes and as many chili flakes as you dare. Simmer the picadillo for 10 minutes, then taste and season with salt and pepper as needed.

6

While the picadillo simmers, stir the beans into the rice to heat through.

7

Serve the picadillo over the rice and beans and enjoy!