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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 !
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Course
Dinner
Cuisine
Cuban
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
4
Servings
Calories
432.3
kcal
Ingredients
1x
2x
3x
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.