Abuela's Spiced Beef Picadillo with Yellow Rice and Cubanos Black Beans

A savory, aromatic Cuban ground beef picadillo simmered with olives, capers, and a rich tomato base, served alongside fluffy yellow rice and tender black beans for a complete and flavorful meal.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 6
• Cuisine: Cuban
• Difficulty: Medium
• Cost: $4.27/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• comfort food
• savory
• stir-fry
• healthy
• classic

Ingredients

• 1.5 pound ground beef (93/7 lean)
• 1 yellow onion (large, diced)
• 1 green bell pepper (diced)
• 5 clove garlic (minced)
• 2 tablespoon olive oil
• 1 can diced tomatoes (14.5-ounce, undrained)
• 2 tablespoon tomato paste
• 1 cup beef broth (low-sodium)
• 1.5 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 0.5 cup green olives (pitted, sliced)
• 2 tablespoon capers (drained)
• 2 cup long-grain white rice
• 0.5 teaspoon ground turmeric
• 2 can black beans (15-ounce, rinsed and drained)
• 0.5 cup fresh cilantro (chopped)
• 1.5 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
2. Add the diced yellow onion and green bell pepper to the skillet with the beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the minced garlic, 1 teaspoon of ground cumin, dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1 minute more, until fragrant.
4. Add the diced tomatoes, tomato paste, beef broth, and bay leaves to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes to allow the flavors to meld.
5. While the picadillo simmers, prepare the yellow rice. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the long-grain white rice and ground turmeric, stirring for 1-2 minutes until lightly toasted.
6. Add 3 1/2 cups of water and 1 teaspoon of salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
7. For the black beans, combine the rinsed and drained black beans with 1/2 cup of water, the remaining 1/2 teaspoon of ground cumin, and 1/2 teaspoon of black pepper in a small saucepan. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to combine.
8. Uncover the picadillo and stir in the sliced green olives and capers. Continue to simmer, uncovered, for another 5 minutes, allowing the sauce to thicken slightly. Remove and discard the bay leaves.
9. Stir 1/4 cup of the chopped fresh cilantro into the picadillo. Taste and adjust seasoning with salt and pepper, if desired.
10. Serve the picadillo hot over the yellow rice, with the Cubanos black beans on the side. Garnish with the remaining fresh cilantro.

Notes

This picadillo is excellent for meal prepping as the flavors deepen overnight. Store leftovers in airtight containers for up to 3-4 days in the refrigerator. Reheat gently in the microwave or on the stovetop. If you prefer a milder flavor, you can reduce the amount of olives and capers.

Nutrition (per serving)

• Calories: 564
• Protein: 34.7 g
• Carbohydrates: 65.5 g
• Fat: 16.5 g
• Fiber: 8.2 g
• Sodium: 1146 mg
• Saturated Fat: 4.8 g
• Sugar: 4 g
• Cholesterol: 65 mg