Classic Picadillo with White Rice & Cucumber Salad

A savory and comforting ground beef picadillo, simmered with tomatoes, olives, and capers, served alongside fluffy white rice and a crisp cucumber-red onion salad.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 3
• Cuisine: Cuban
• Difficulty: Easy
• Cost: $5.25/serving

Dietary

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

Tags

• sauté
• quick
• comfort food
• classic
• savory

Ingredients

• 1 pound ground beef (lean)
• 2 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 0.5 green bell pepper (chopped)
• 2 clove garlic (minced)
• 1 can tomato sauce
• 1.25 cup water
• 0.5 cup green olives (pitted, sliced)
• 1 tablespoon capers (drained)
• 0.5 teaspoon ground cumin
• 0.25 teaspoon dried oregano
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 0.5 cup white rice (uncooked)
• 1 English cucumber (thinly sliced)
• 0.25 red onion (thinly sliced)
• 2 tablespoon apple cider vinegar
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. In a medium saucepan, combine white rice and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
3. Add yellow onion, green bell pepper, and minced garlic to the skillet. Cook, stirring occasionally, until vegetables soften, about 3-4 minutes.
4. Stir in tomato sauce, 1/4 cup water, green olives, capers, ground cumin, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes to allow flavors to meld.
5. While picadillo simmers, prepare the cucumber salad: In a medium bowl, combine English cucumber, red onion, apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and black pepper. Toss to combine.
6. Fluff rice with a fork. Serve picadillo over white rice with the cucumber salad on the side.

Notes

Leftover picadillo can be stored in an airtight container in the refrigerator for up to 3 days. It can be served with toast or over more rice.

Nutrition (per serving)

• Calories: 590
• Protein: 42.1 g
• Carbohydrates: 44.2 g
• Fat: 30.5 g
• Fiber: 4.8 g
• Sodium: 920 mg
• Saturated Fat: 9.2 g
• Sugar: 5.8 g
• Cholesterol: 105 mg