Cuban Picadillo with Rice
Beef simmered with cumin, olives and raisins — savoury and faintly sweet at once. A weeknight staple across the Caribbean.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
Ingredients
For 4 servings
- ground beef20 oz
- white rice2 cup
- canned diced tomatoes1¼ can
- bell pepper2 piece
- yellow onion2 piece
- green olives4 tbsp
- raisins4 tbsp
- ground cumin4 tsp
- dried oregano2 tsp
- garlic8 clove
- lime1 piece
- olive oil2 tbsp
- fresh cilantro8 sprig
- salt2 tsp
You'll need
pot · skillet
Method
Cook rice according to package directions.
15 min · boil
Brown beef hard in oil, 7 minutes, breaking it up as it crusts.
8 min · fry
Add onion, pepper and garlic. Cook 6 minutes until soft.
7 min · saute
Stir in cumin and oregano and fry 1 minute until fragrant.
2 min · saute
Add tomatoes, olives and raisins. Simmer 12 minutes until thick.
13 min · simmer
Finish with lime juice, cilantro and a final check for salt.
3 min · rest
Serving suggestion
The raisins are not optional — the sweet against the olives is the whole dish.