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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.