Classic Cuban Picadillo Bowls with Yellow Rice and Sweet Plantain Chips

A quick and savory Cuban picadillo featuring seasoned ground beef, olives, and a hint of sweetness, served over vibrant yellow rice and crunchy plantain chips.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Cuban
• Difficulty: Easy

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• sauté
• quick
• comfort food
• sweet
• classic

Ingredients

• 2 tablespoon olive oil
• 2 pound ground beef (80/20)
• 1.5 yellow onions (medium, chopped)
• 3 clove garlic (minced)
• 1 green bell pepper (large, chopped)
• 1 can diced tomatoes (undrained)
• 0.5 cup tomato sauce
• 0.5 cup pitted green olives (sliced)
• 0.25 cup raisins
• 1 tablespoon dried oregano
• 1.5 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cup instant yellow rice mix (uncooked)
• 5.5 cup water
• 1 package plantain chips (5-ounce bag)

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add chopped yellow onions, minced garlic, and chopped green bell pepper to the skillet with the beef. Sauté for 5-7 minutes until the vegetables soften.
3. Stir in diced tomatoes (undrained), tomato sauce, sliced pitted green olives, raisins, dried oregano, cumin, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 5 minutes, allowing flavors to meld.
4. While the picadillo simmers, prepare the instant yellow rice mix according to package directions, typically by combining rice mix with 5 1/2 cups water in a separate saucepan, bringing to a boil, then simmering until water is absorbed (about 10-15 minutes).
5. Serve the Cuban picadillo over a bed of yellow rice, accompanied by a side of crispy plantain chips.

Notes

For a spicier kick, you can add a pinch of red pepper flakes to the picadillo.

Nutrition (per serving)

• Calories: 610
• Protein: 37.8 g
• Carbohydrates: 54.1 g
• Fat: 29.5 g
• Fiber: 5.8 g
• Sodium: 920 mg
• Saturated Fat: 11.8 g
• Sugar: 10.5 g
• Cholesterol: 105 mg