Cuban Beef Picadillo with Diced Yellow Potatoes

Savory 93/7 ground beef simmered with tender yellow potatoes, Spanish olives, and bell peppers in a fragrant tomato-cumin sauce over fluffy white rice.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 6
• Cuisine: Cuban
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• one-pot
• sauté
• comfort food
• rich

Ingredients

• 2 pound 93/7 ground beef
• 1 tablespoon olive oil (extra virgin)
• 1 yellow onion (large, diced)
• 1 green bell pepper (large, diced)
• 4 clove garlic (minced)
• 1 pound yellow potatoes (diced into 1/2-inch cubes)
• 1 can canned tomato sauce
• 0.5 cup Spanish green olives (sliced)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 1.5 cup long grain white rice (uncooked)
• 3 cup water
• 0.25 cup fresh cilantro (finely chopped)

Instructions

1. In a medium saucepan, combine long grain white rice, 3 cups water, and 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 18 minutes until tender and liquid is absorbed.
2. While rice cooks, heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add diced yellow onion and green bell pepper; sauté for 4 to 5 minutes until vegetables begin to soften.
3. Add minced garlic and 93/7 ground beef to the skillet, breaking up the meat with a wooden spoon. Cook for 6 to 8 minutes until the beef is thoroughly browned and reaches an internal temperature of 160°F.
4. Stir in the cubed yellow potatoes, canned tomato sauce, sliced Spanish green olives, ground cumin, dried oregano, black pepper, and the remaining 1 teaspoon salt. Mix well to combine.
5. Bring the skillet mixture to a simmer, then reduce heat to medium-low, cover, and cook for 15 minutes until the yellow potatoes are fork-tender and the sauce has thickened.
6. Remove from heat, fluff the cooked rice with a fork, and portion the picadillo over beds of warm rice. Garnish with chopped fresh cilantro if desired.

Notes

Cool remaining portions completely before transferring to airtight containers. Reheats exceptionally well in the microwave or on the stovetop with a splash of water.

Nutrition (per serving)

• Calories: 490
• Protein: 37.5 g
• Carbohydrates: 54.2 g
• Fat: 13.8 g
• Fiber: 8.2 g
• Sodium: 780 mg
• Saturated Fat: 3.8 g
• Sugar: 4.5 g
• Cholesterol: 70 mg