Cuban Picadillo with White Rice

Introduction

Cuban Picadillo is a classic Cuban comfort dish made with ground beef, onions, bell peppers, olives, raisins, and a rich tomato-based sauce. Sweet, savory, and slightly tangy, this dish is full of complex flavors that melt together perfectly. Traditionally served with fluffy white rice, it’s a complete and satisfying meal that’s both hearty and comforting.

Picadillo has deep roots in Cuban cuisine and is often a staple on family tables. Its combination of sweet and savory ingredients makes it uniquely delicious, while the addition of white rice balances out the flavors. This dish is perfect for a weeknight dinner or for impressing guests with authentic Cuban flavors.

Why I Love This Recipe

I love this recipe because it’s a perfect harmony of flavors and textures. The ground beef is tender and savory, the raisins add a subtle sweetness, and the olives and capers give it a briny tang that brightens each bite. It’s a dish that’s rich, comforting, and satisfying—all in one bowl.

I also love that it’s easy to make yet full of personality. It brings the taste of Cuba to your kitchen without requiring complicated ingredients or techniques. The aroma while cooking fills the kitchen with warmth, making it feel like a cozy, home-cooked meal every time.

Why It’s a Must-Try Dish

• It’s authentic Cuban cuisine in a simple, approachable recipe.
• Combines sweet, savory, and tangy flavors for a uniquely satisfying meal.
• Easy to customize with additional vegetables or spices.
• Perfect for weeknight dinners, meal prep, or entertaining, as it tastes even better the next day.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Calories: ~450 calories per serving (including rice)

Cuisine and Course

• Cuisine: Cuban / Latin American
• Course: Main Course, Dinner

Ingredients

For the Picadillo:

• 1 lb (450 g) ground beef
• 1 medium onion, finely chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (8 oz) tomato sauce
• 1/2 cup beef or chicken broth
• 1/4 cup green olives, sliced
• 2 tbsp raisins
• 2 tbsp capers
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp olive oil

For Serving:

• 2 cups cooked white rice
• Fresh parsley, chopped (optional, for garnish)

Simple Cooking Directions

1. Sauté onions, bell pepper, and garlic in olive oil until softened.
2. Brown the ground beef with cumin, oregano, paprika, salt, and pepper.
3. Stir in tomato sauce, broth, raisins, olives, and capers.
4. Simmer for 15–20 minutes until flavors meld and sauce thickens.
5. Serve hot over white rice, garnished with parsley.

Step-by-Step Recipe Preparation

Step 1: Sauté Vegetables

1. Heat olive oil in a large skillet or sauté pan over medium heat.
2. Add chopped onions and bell peppers, sauté for 3–4 minutes until softened.
3. Add garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Beef

1. Add ground beef to the pan.
2. Sprinkle in cumin, oregano, smoked paprika, salt, and pepper.
3. Cook until beef is browned, breaking it up into small pieces with a spatula.

Step 3: Build the Sauce

1. Stir in tomato sauce and beef or chicken broth.
2. Add raisins, olives, and capers.
3. Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors meld.

Step 4: Cook the Rice

1. Prepare white rice according to package instructions.
2. Fluff with a fork and keep warm until ready to serve.

Step 5: Serve

1. Spoon hot picadillo over a bed of white rice.
2. Garnish with fresh parsley if desired.

How to Serve

• Serve as a main dish over fluffy white rice.
• Pair with black beans or a simple green salad for a complete Cuban-inspired meal.
• Add fried plantains or avocado slices on the side for extra authenticity.

Additional Recipe Tips

• Soak raisins in warm water for 5–10 minutes to make them plumper and juicier.
• Adjust salt carefully, especially if your olives or capers are very salty.
• For extra depth of flavor, add a splash of dry white wine when adding tomato sauce.
• Simmer gently—high heat can make the sauce too thick or dry out the beef.

Variations

• Ground Turkey Picadillo: Substitute turkey or chicken for a lighter version.
• Vegetable Picadillo: Add carrots, potatoes, or peas for extra vegetables.
• Spicy Picadillo: Add 1 finely chopped jalapeño or a pinch of cayenne pepper.
• Sweet Version: Increase raisins slightly for a sweeter flavor profile.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stovetop or microwave; add a splash of broth if sauce thickens too much.

Special Equipment Needed

• Large skillet or sauté pan with lid
• Wooden spoon or spatula
• Medium saucepan for rice

Conclusion

Cuban Picadillo with White Rice is a hearty, flavorful, and comforting dish that brings authentic Cuban flavors to your table. Its sweet, savory, and slightly tangy notes make it a crowd-pleaser, while the simplicity of ingredients and method makes it approachable for home cooks. Whether for a weeknight dinner or special occasion, this recipe is a must-try for anyone who loves bold, satisfying flavors.

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Cuban Picadillo with White Rice

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 450 calories per serving

Description

Cuban Picadillo is a classic Cuban comfort dish made with ground beef, onions, bell peppers, olives, raisins, and a rich tomato-based sauce. Sweet, savory, and slightly tangy, this dish is full of complex flavors that melt together perfectly. Traditionally served with fluffy white rice, it’s a complete and satisfying meal that’s both hearty and comforting.

Ingredients

Scale

1/2x 1x 2x 3x

For the Picadillo:

• 1 lb (450 g)
• 1 medium onion, finely chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (8 oz)
• ¹⁄₂ cup beef or chicken broth
• ¹⁄₄ cup green olives, sliced
• 2 tbsp raisins
• 2 tbsp capers
• 1 tsp ground cumin
• 1 tsp dried oregano
• ¹⁄₂ tsp smoked paprika
• ¹⁄₄ tsp black pepper
• ¹⁄₂ tsp salt (adjust to taste)
• 1 tbsp olive oil

For Serving:

• 2 cups cooked white rice
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Step 1: Sauté Vegetables : Heat olive oil in a large skillet or sauté pan over medium heat. Add chopped onions and bell peppers, sauté for 3–4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
2. Step 2: Brown the Beef : Add ground beef to the pan. Sprinkle in cumin, oregano, smoked paprika, salt, and pepper. Cook until beef is browned, breaking it up into small pieces with a spatula.
3. Step 3: Build the Sauce : Stir in tomato sauce and beef or chicken broth. Add raisins, olives, and capers. Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
4. Step 4: Cook the Rice : Prepare white rice according to package instructions. Fluff with a fork and keep warm until ready to serve.
5. Step 5: Serve : Spoon hot picadillo over a bed of white rice. Garnish with fresh parsley if desired.

Keywords: Cuban Picadillo with White Rice