Cuban-Style Beef Picadillo Rice
A hearty skillet meal of tomato-coated beef, green olives, sweet raisins and rice, seasoned with garlic, cumin and oregano.
5 min
Prep
30 min
Cook
4
Serves
665
Calories
Macros · per serving
38g protein
77g carbs
20g fat
Ingredients
For 4 servings
- 600 g lean ground beef
- 250 g white rice
- 120 g onion
- 150 g green bell pepper
- 2 clove garlic
- 250 g tomato sauce
- 60 g pitted green olive
- 30 g raisin
- 5 ml olive oil
- 2 g ground cumin
- 1 g dried oregano
- 2 g salt
- 0.5 g black pepper
- 60 ml water
Instructions
- 1
Cook the white rice according to the package directions. Finely dice the onion and bell pepper, mince the garlic and halve the drained olives. Use 90% lean ground beef.
- 2
Heat one deep 30 cm skillet on the stove over medium-high heat for 1 minute. Add the olive oil, onion and bell pepper. Cook uncovered for 2 minutes, stirring frequently.
- 3
Add the beef and cook uncovered over medium-high heat for 5 minutes, breaking it into small crumbles and stirring regularly. Add the garlic during the last 30 seconds. Check several thick clusters of beef with a food thermometer: they must reach 160°F/71°C.
- 4
Stir in the tomato sauce, olives, raisins, cumin, oregano, salt and black pepper. Cook uncovered over medium-high heat for 3 minutes, stirring frequently, until the sauce thickens and coats the beef.
- 5
Add the cooked rice along with the 60 ml water. Break up any remaining clumps and stir thoroughly. Reduce to medium heat, cover and cook for 4 minutes, stirring halfway through. Check that the center reaches 165°F/74°C; continue heating if necessary. The rice should be hot throughout with no free liquid. Divide into four servings.
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