Spiced Cuban Picadillo with Yellow Rice and Green Beans

A classic Cuban ground beef dish simmered with tomatoes, olives, and capers, served alongside vibrant yellow rice and simple steamed green beans for a complete, comforting meal.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 3
• Cuisine: Latin
• Difficulty: Easy
• Cost: $5.69/serving

Dietary

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

Tags

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

Ingredients

• 1 pound ground beef (lean)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic clove (minced)
• 1 green bell pepper (diced)
• 15 ounce diced tomatoes (undrained)
• 0.25 cup pitted green olives (sliced)
• 1 tablespoon capers (drained)
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup white rice (uncooked)
• 3 cup water
• 0.25 teaspoon turmeric powder
• 12 ounce fresh green beans (trimmed)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 pound ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess grease and transfer beef to a plate.
2. Add the diced yellow onion to the same skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and diced green bell pepper, cooking for another 2-3 minutes until fragrant and slightly tender. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Return the browned ground beef to the skillet. Stir in the 1 can diced tomatoes, 1/4 cup pitted green olives, 1 tablespoon capers, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, allowing the flavors to meld.
4. While the picadillo simmers, prepare the yellow rice. In a medium saucepan, combine the 1 1/2 cups white rice, 3 cups water, and 1/4 teaspoon turmeric powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
5. Steam the 12 ounces fresh green beans until tender-crisp, about 5-7 minutes. This can be done on the stovetop or in the microwave while the picadillo and rice finish cooking.
6. Fluff the yellow rice with a fork. Serve the Spiced Cuban Picadillo over the yellow rice, with the steamed green beans on the side.

Notes

This picadillo is fantastic for meal prep! Store individual portions in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 590
• Protein: 36.5 g
• Carbohydrates: 54 g
• Fat: 25.5 g
• Fiber: 7 g
• Sodium: 750 mg
• Saturated Fat: 9.5 g
• Sugar: 5 g
• Cholesterol: 95 mg