Cuban Style Picadillo over White Rice

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup green olives, sliced
• 1/4 cup raisins
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cinnamon
• 1/2 cup beef broth
• Salt and pepper to taste
• 2 cups cooked white rice

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add ground beef, breaking it into small pieces with a spoon, and cook until browned.
3. 3 Stir in onion and garlic, cooking until softened.
4. 4 Add olives, raisins, diced tomatoes, tomato paste, cumin, oregano, cinnamon, and beef broth.
5. 5 Simmer for 20 minutes, stirring occasionally.
6. 6 Season with salt and pepper to taste.
7. 7 Serve picadillo over white rice.

Equipment

• Large skillet

Variations

• Add diced bell peppers for extra crunch and color.
• For a vegetarian option, substitute ground beef with soy crumbles or lentils.

Substitutions

• If you're out of raisins, use currants or omit them entirely.
• Substitute beef broth with chicken broth if preferred.

Pairings

• Pair with a crisp white wine or a refreshing mojito.
• Serve with Cuban bread for a complete meal.

Nutrition

Tips

• For a richer flavor, toast the cumin and oregano in the oil before adding the beef.
• If you prefer a saucier picadillo, add a bit more beef broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently.

Serving Suggestions

• Garnish with fresh cilantro.
• Serve with a side of black beans or avocado slices.

FAQ