Rice Recipe: Cuban-Style Beef Picadillo

Recipe Category: Main Course

Cuban-Style Beef Picadillo

Cooking Instructions

A popular dinner in many Latin countries, picadillo has many regional variations. Typically made with rice, beans and ground beef, this Cuban-style picadillo (pronounced pi-ca-di-yo) is one of the zestier versions featuring raisins and green olives.

Heat the oil in a large, nonstick skillet set over medium-high heat. Add beef into the skillet; brown evenly. Add onion, red pepper, garlic, salt and pepper. Cook, stirring often, for 5 minutes or until tender. Stir in raisins, tomato sauce, broth and olives. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 10 minutes.  

Meanwhile, bring 2 cups (500 mL) of water to a boil. Add the rice and bay leaf. Cover and reduce heat to medium-low. Cook for 15 to 17 minutes or until most of the liquid is absorbed and rice is tender. Remove from heat; stir in beans and let stand for 5 minutes. Discard bay leaf. Add coriander and fluff with a fork. 

Serve the rice and beans with the beef mixture on top and tortillas on the side

Ingredients

1 tsp canola oil
1 lb lean ground beef
1 cup finely chopped onion
1 cup diced red pepper
2 cloves, garlic minced
1/2 tspeach salt and pepper  
1 cup raisins
1 cup plain tomato sauce
1/2 cup beef broth
1/2 cup chopped pimento stuffed green olives
1 cup uncooked, U.S. long grain white or brown rice
1 bay leaf
1 can 19 oz (540 mL) red kidney or pinto beans, drained and rinsed
1/4 cup chopped fresh coriander or sliced green onion
Fresh corn or wheat flour tortillas (optional)

Nutritional Value

Per Serving (Size): 1/6 recipe rice and beans
Calories 681
Fat (g) 14
Protein (g) 37
Carbs (g) 99
Fibre (g) 15
Sodium (mg)685
Source: www.riceinfo.com

Servings: 6