Cuban-Style Beef Picadillo
  • CourseMain Dish
  • CuisineBudget-friendly, Gluten-free
Servings
4servings
Servings
4servings
Ingredients
  • 1cup brown jasmine rice
  • 1 1/2cups water
  • 1medium onion
  • 8oz. carrots
  • 3cloves garlic
  • 1lb. ground beef
  • 2tsp. cumin
  • 1Tbsp. Worcestershire sauce
  • 1 14.5 oz.can fire roasted tomatoes
  • 1/4cup raisins
  • 1/2cup pitted green olives
  • 1/4bunch fresh cilantro
Instructions
  1. Read through entire recipe before getting started. Wash and dry all produce. Thinly slice carrots (about ¼ – ½ inch thick). Peel, then small dice onion. Thinly slice green olives. Mince or grate garlic. Remove cilantro from stems and rough chop. Remove ground beef from package.
  2. Place brown rice, 1 ½ cups water, and a pinch of salt and pepper in a medium pot on medium heat. Bring to a boil, cover and reduce heat to low. Cook (simmer) 25-30 minutes until tender and water has been absorbed. Fluff with fork.
  3. While rice is cooking, heat 1 Tbsp. olive oil in a medium sauté pan over medium heat. Add onions, carrots, and garlic, sauté 3-4 minutes until softened and translucent.
  4. Add ground beef, Worcestershire sauce, cumin, and a pinch of salt and pepper to pan with vegetables. Cook – breaking apart with a spoon or spatula – about 2-3 minutes. Add fire-roasted tomatoes and raisins, simmer another 8-10 minutes until most of the liquid has evaporated and beef is fulling cooked. Remove from heat.
  5. Add sliced green olives and cilantro; toss gently to incorporate.
  6. Divide rice between bowls and top with beef picadillo. Enjoy!
Recipe Notes

Recipe provided by East Side Table as part of our Budget Cooking series. 

● Ground turkey or chicken would also work well. Simply substitute your choice during step #4.
● For a little added spice, choose fire roasted tomatoes with green chilies or add ½ tsp. red pepper flakes with the cumin in step #4.
● Add additional vegetables to boost the nutritional profile! Frozen peas or corn, while not traditional, would work great. Add ½ bag (7 oz.) with the fire roasted tomatoes in step #4.

Cuban-Style Beef Picadillo
Print Recipe
  • CourseMain Dish
  • CuisineBudget-friendly, Gluten-free
Servings
4 servings
Servings
4 servings
Ingredients
  • 1 cup brown jasmine rice
  • 1 1/2 cups water
  • 1 medium onion
  • 8 oz. carrots
  • 3 cloves garlic
  • 1 lb. ground beef
  • 2 tsp. cumin
  • 1 Tbsp. Worcestershire sauce
  • 1 14.5 oz. can fire roasted tomatoes
  • 1/4 cup raisins
  • 1/2 cup pitted green olives
  • 1/4 bunch fresh cilantro
Servings: servings
Units:
Instructions
  1. Read through entire recipe before getting started. Wash and dry all produce. Thinly slice carrots (about ¼ - ½ inch thick). Peel, then small dice onion. Thinly slice green olives. Mince or grate garlic. Remove cilantro from stems and rough chop. Remove ground beef from package.
  2. Place brown rice, 1 ½ cups water, and a pinch of salt and pepper in a medium pot on medium heat. Bring to a boil, cover and reduce heat to low. Cook (simmer) 25-30 minutes until tender and water has been absorbed. Fluff with fork.
  3. While rice is cooking, heat 1 Tbsp. olive oil in a medium sauté pan over medium heat. Add onions, carrots, and garlic, sauté 3-4 minutes until softened and translucent.
  4. Add ground beef, Worcestershire sauce, cumin, and a pinch of salt and pepper to pan with vegetables. Cook – breaking apart with a spoon or spatula – about 2-3 minutes. Add fire-roasted tomatoes and raisins, simmer another 8-10 minutes until most of the liquid has evaporated and beef is fulling cooked. Remove from heat.
  5. Add sliced green olives and cilantro; toss gently to incorporate.
  6. Divide rice between bowls and top with beef picadillo. Enjoy!
Recipe Notes

Recipe provided by East Side Table as part of our Budget Cooking series. 

● Ground turkey or chicken would also work well. Simply substitute your choice during step #4.
● For a little added spice, choose fire roasted tomatoes with green chilies or add ½ tsp. red pepper flakes with the cumin in step #4.
● Add additional vegetables to boost the nutritional profile! Frozen peas or corn, while not traditional, would work great. Add ½ bag (7 oz.) with the fire roasted tomatoes in step #4.

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