Cuban-Style Beef Picadillo
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Cuban-Style Beef Picadillo

Cuban-Style Beef Picadillo

with Hearty Rice & Beans

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!

Lactose Free

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef

170 g

Green Bell Pepper

2 clove


28 g

Green Olives

¾ cup

Basmati Rice

1 tsp

Chili Flakes

28 g

Sultana Raisins

1 box

Crushed Tomatoes

1 can

Kidney Beans

7 g


1 tsp

Ground Cinnamon

113 unit

Onion, chopped

Not included in your delivery








Nutrition Values

/ per serving
Calories742 kcal
Energy (kJ)3105 kJ
Fat34 g
Saturated Fat0 g
Carbohydrate101 g
Sugar0 g
Dietary Fiber8 g
Protein45 g
Cholesterol0 mg
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.



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.)


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.

Add the onion and bell pepper

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.

Stir in crushed tomatoes

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.


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


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