Cuban Picadillo served with a side of Rice and Beans is a quick ground beef, spicy dinner – only 30 minutes from prepping to serving !

Whilst browsing some of my old IDEAS magazines, I came across this recipe for Cuban Picadillo which I then adapted a little.

I have never heard of it, but the ingredients intrigued me… and the rice with beans is actually part of the dish!

Of course I googled this and there were quite a lot of different recipes. Mostly served with rice and beans as I did.

But there were also suggestions that it can be served as a filling, which by the way, my daughter mentioned as soon as she tasted this.

It is a delicious, tasty and spicy meal. And it took only about 30 minutes – start to finish.

I added 2 chilies but you can add more, or less, whichever degree of spiciness you prefer.

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More Ground Beef recipes you might like:

• Week Night Curry and Rice
• Layered Pasta Dish
• Mushroom and Beef Filled Pancakes

Cuban Picadillo

Cuban Picadillo

Linda Nortje

Cuban Picadillo served with a side of Rice and Beans is a quick ground beef, spicy dinner - only 30 minutes from prepping to serving !

5 from 11 votes

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Course Dinner

Cuisine Cuban

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

Servings 4 Servings

Calories 432.3 kcal

Ingredients

  

1x2x3x

BEEF:

• 2 TB Olive Oil extra-virgin
• 1 Onion chopped
• 2 t Fresh Garlic crushed
• 450 g Lean Ground Beef 1 pound
• 2 Green Chilies chopped finely
• 1 Red Bell Pepper chopped
• 1 can 410g Chopped Tomatoes
• 10 – 15 Black Olives pitted and chopped roughly
• 3 TB Seedless Raisins
• Salt and Pepper to taste
• 2 t Sugar

RICE:

• 1 can 410g Red Kidney Beans, rinsed and drained
• Cooked White Rice about 6 cups

TO SERVE:

• Fresh Parsley Rocket or Basil, to serve (optional)

Instructions

 

• Saute the Onion and Garlic in the Olive Oil until soft – Add the Ground Beef and stir-fry until brown
• Add the Chilies, Red Bell Pepper and Tomatoes – simmer 10 minutes
• Stir in the Black Olives, Raisins, Salt and Pepper and the Sugar, mix and simmer another 10 minutes over medium-low heat
• Mix the Red Kidney Beans with the Cooked White Rice

Notes

• Serve the Picadillo with the Rice/Beans and garnish with fresh Parsley, Arugula or Basil
• Nutrition values excludes Rice/Beans

Nutrition Facts

Cuban Picadillo

Amount per Serving

Calories

432.3

% Daily Value*

Fat

 

31.8

g

49

%

Saturated Fat

 

10.4

g

65

%

Polyunsaturated Fat

 

17.1

g

Carbohydrates

 

15.8

g

5

%

Fiber

 

2

g

8

%

Sugar

 

9.9

g

11

%

Protein

 

21.6

g

43

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA

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