Classic Cuban Picadillo with Rice and Sweet Plantains

A flavorful and robust Cuban ground beef stew, enriched with aromatic spices, olives, and raisins, perfectly complemented by a side of fluffy white rice and sweet fried plantains.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 6
• Cuisine: Cuban
• Difficulty: Medium
• Cost: $4.22/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory
• classic
• sauté
• one-pot
• sweet
• tangy

Ingredients

• 2 tablespoon olive oil
• 1.5 pound ground beef (93/7 lean)
• 1 yellow onion (large, diced)
• 1 green bell pepper (diced)
• 4 clove garlic (minced)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can diced tomatoes (14.5-ounce, undrained)
• 2 tablespoon tomato paste
• 1 cup beef broth
• 2 bay leaves
• 1.5 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 cup green olives (pimento-stuffed, sliced or halved)
• 1 tablespoon capers (drained)
• 0.25 cup raisins
• 2 Russet potatoes (medium, peeled and diced into 1/2-inch cubes)
• 1.5 cup white rice (uncooked)
• 3 cup water
• 3 ripe plantains
• 0.5 cup vegetable oil

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 1/2 pounds ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
2. Add the diced yellow onion and diced green bell pepper to the skillet. Cook for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Stir in the 14.5-ounce can diced tomatoes, 2 tablespoons tomato paste, 1 cup beef broth, 2 bay leaves, 1 1/2 teaspoons ground cumin, and 1 teaspoon dried oregano. Add 3/4 teaspoon of the salt and 1/2 teaspoon black pepper.
4. Add the diced Russet potatoes, sliced green olives, drained capers, and raisins to the mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender and the flavors have melded, stirring occasionally.
5. While the picadillo simmers, prepare the white rice. In a medium saucepan, combine 1 1/2 cups uncooked white rice and 3 cups water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
6. For the sweet plantains, peel and slice the 3 ripe plantains diagonally into 1/2-inch thick pieces. Heat 1/2 cup vegetable oil in a large skillet over medium heat. Fry the plantain slices for 2-3 minutes per side, or until golden brown and tender. Sprinkle lightly with the remaining 1/4 teaspoon salt.
7. Remove the bay leaves from the picadillo before serving. Serve the Classic Cuban Picadillo hot over the fluffy white rice, with the sweet fried plantains on the side.

Notes

This picadillo is even better the next day as the flavors continue to deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 763
• Protein: 30.8 g
• Carbohydrates: 87.9 g
• Fat: 33.5 g
• Fiber: 6.1 g
• Sodium: 1089 mg
• Saturated Fat: 7.1 g
• Sugar: 19.4 g
• Cholesterol: 71 mg