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.
More Ground Beef recipes you might like:
- 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
- 1 can (410g) Red Kidney Beans, rinsed and drained
- Cooked White Rice, about 6 cups
- Fresh Parsley, Rocket or Basil, to serve (optional)
- 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
- Serve the Picadillo with the Rice/Beans and garnish with fresh Parsley, Arugula or Basil
- Nutrition values excludes Rice/Beans
Amount Per Serving: Calories: 432.3 Total Fat: 31.8g Saturated Fat: 10.4g Unsaturated Fat: 17.1g Carbohydrates: 15.8g Fiber: 2g Sugar: 9.9g Protein: 21.6g
Don’t forget to PIN !