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Cuban-Style Beef Picadillo

Cuban-Style Beef Picadillo

with Hearty Rice & Beans

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Beef picadillo is a slow-simmered stew enjoyed throughout Latin America. We're making a quick version with sweet and savoury additions like raisins, cinnamon and olives to make it extra delicious. Of course, this Cuban dish wouldn't be complete without some good ol' rice & beans!

Tags:Dairy free
Allergens:Sulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

170 g

Green Bell Pepper

2 clove

Garlic

28 g

Green Olives

¾ cup

Basmati Rice

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

28 g

Sultana Raisins

1 box

Crushed Tomatoes

1 can

Kidney Beans

7 g

Oregano

1 tsp

Ground Cinnamon

113 unit

Onion, chopped

Not included in your delivery

unit

Salt*

unit

Pepper*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3104.5280000000002 kJ
Calories742 kcal
Fat34 g
Saturated Fatnull g
Carbohydrate101 g
Sugarnull g
Dietary Fiber8 g
Protein45 g
Cholesterolnull mg
Sodiumnull mg
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Bring 11/2 cups salted water (double for 4 people) to a boil in a small pot. Drain and rinse the kidney beans. Mince or grate the garlic. Finely chop the olives and 4 tsp oregano leaves (double for 4 people.)

2

Cook the rice: Add rice to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 min.

3

Make the picadillo: Meanwhile, heat a large pan over medium heat with a drizzle of oil. Add the onion and bell pepper. Cook, stirring often, until vegetables soften, 4-5 min.

4

Add the ground beef and garlic to the pan. Cook, breaking up the meat with a spatula, until no longer pink, 4-5 min. Add the olives, raisins, cinnamon and half the oregano to the pan. Cook for 1-2 min. Stir in crushed tomatoes and as much chili flakes as you like. Simmer, stirring occasionally, until slightly thickened, about 5 min. Season with salt and pepper.

5

Make the rice and beans: Meanwhile, stir the beans and remaining oregano into the rice.

6

Finish and serve: Serve the picadillo over the rice and beans. Enjoy!