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Cuban Picadillo

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Cuban picadillo with ground beef, tomato sauce, olives, raisins, white rice, and fried plantains.
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Cuban picadillo is a beloved home-style dish of ground beef simmered with tomato, aromatics, briny olives, sweet raisins, and warm spices.

The quick skillet method builds flavor in layers: brown the beef, soften the sofrito, then simmer everything until the sauce is glossy and balanced between savory, tangy, and sweet.

Let the beef brown before adding the tomatoes. Those caramelized bits give the finished picadillo a deeper flavor.

Serving Suggestions

Serve picadillo over white rice with fried ripe plantains, avocado, black beans, or a crisp green salad.

Cuban picadillo spooned over white rice with olives, raisins, tomato sauce, and fried plantains.

Recipe Notes

Picadillo keeps for up to 4 days in the refrigerator and freezes well. Reheat it gently with a splash of water.

Cuban picadillo with ground beef, tomato sauce, olives, raisins, white rice, and fried plantains.

Cuban Picadillo

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Savory ground beef simmered with tomato, olives, raisins, peppers, and warm spices, served with rice and plantains.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cuban
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Picadillo
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1 cup crushed tomatoes
  • 1/2 cup beef stock
  • 1/2 cup green olives pitted and sliced
  • 1/4 cup raisins
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1 bay leaf
  • 1/2 tsp salt or to taste
Serving
  • 3 cups cooked white rice
  • 2 ripe plantains sliced on the diagonal
  • 2 tbsp neutral oil for frying plantains

Equipment

  • Large skillet
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Measuring spoons

Method
 

Brown the beef:
  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 6 minutes.
  2. Add the onion and bell pepper. Cook for 5 minutes, until softened, then stir in the garlic.
Simmer the picadillo:
  1. Add the tomatoes, stock, olives, raisins, cumin, oregano, cinnamon, bay leaf, and salt. Stir well and bring to a gentle simmer.
  2. Cook uncovered for 15 minutes, stirring occasionally, until the sauce is glossy and lightly thickened. Remove the bay leaf.
Fry and serve:
  1. While the picadillo simmers, heat the neutral oil in a skillet and fry the plantain slices until golden on both sides. Drain briefly.
  2. Serve the picadillo over white rice with the fried plantains.

Nutrition

Calories: 610kcalCarbohydrates: 67gProtein: 31gFat: 25gSaturated Fat: 7gCholesterol: 78mgSodium: 760mgFiber: 6gSugar: 17g

Notes

  • A small amount of cinnamon adds balance without making the dish taste sweet.
  • Use ground pork or a beef-pork blend if you prefer a richer picadillo.

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