Cuban picadillo is a savory ground-beef dish simmered with tomato, onion, bell pepper, olives, and often raisins, then served with white rice. Cuban households have their own versions, but this straightforward dinner balances briny, gently sweet, and warmly spiced flavors in one skillet without requiring hard-to-find ingredients.
Ingredients
- 1½ cups (285 g) long-grain white rice
- 2¼ cups (530 ml) water, for the rice
- ½ teaspoon (3 g) fine salt, for the rice
- 1 tablespoon (15 ml) neutral oil or olive oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 1 medium green bell pepper, finely diced, about 1 cup (150 g)
- 3 garlic cloves, minced, about 1 tablespoon (9 g)
- 1 pound (450 g) ground beef, preferably 85% lean
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (1 g) dried oregano
- ½ teaspoon (1 g) ground black pepper
- ½ teaspoon (3 g) fine salt, plus more to taste
- 1 bay leaf, about 0.2 g
- 1 cup (240 ml) plain tomato sauce
- ½ cup (120 ml) low-sodium beef broth or water
- ⅓ cup (50 g) pitted green olives, sliced; Spanish-style olives are a good choice
- ¼ cup (40 g) raisins
- 1 tablespoon (15 ml) red wine vinegar
- 2 tablespoons (8 g) chopped fresh cilantro, optional, for serving
Instructions
- Prepare the ingredients, about 18 minutes. Dice the onion and bell pepper, mince the garlic, and slice the olives if they are whole. Measure the remaining ingredients and set them beside the stove. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear; this removes surface starch and helps the grains cook up less sticky.
- Cook the rice, 18 minutes. Put the rinsed rice, 2¼ cups (530 ml) water, and ½ teaspoon (3 g) salt in a medium saucepan. Bring to a boil over medium-high heat, stirring once. Cover, turn the heat to low, and simmer for 15 minutes. Remove the pan from the heat without lifting the lid and let it stand for 3 minutes. Fluff with a fork and keep covered while you make the picadillo.
- Soften the vegetables, about 5 minutes. Heat the oil in a large, deep skillet or sauté pan over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes. If the pan looks dry or the vegetables begin to stick, lower the heat slightly rather than adding a large splash of oil.
- Brown the beef, about 8 minutes. Add the ground beef and break it into small pieces with a wooden spoon. Cook, stirring and turning the meat, until no large pink sections remain and the beef is well browned, about 8 minutes. If a lot of fat collects in the pan, carefully spoon off some, leaving enough to keep the mixture moist. The ground beef must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C); check the center of the mixture with a food thermometer before serving.
- Add the seasoning and tomato, about 2 minutes. Stir in the garlic, cumin, oregano, black pepper, ½ teaspoon (3 g) salt, and bay leaf. Cook for about 30 seconds, just until fragrant. Pour in the tomato sauce and broth, scraping the bottom of the pan to loosen browned bits. Stir in the olives, raisins, and vinegar.
- Simmer until saucy, about 15 minutes. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for about 15 minutes, stirring every few minutes, until the sauce thickens and clings to the beef. The finished picadillo should be moist, not soupy; if it thickens too quickly, add broth or water a tablespoon at a time. Taste and adjust the salt or vinegar. Remove the bay leaf.
- Serve. Spoon the picadillo over the hot rice, dividing it among four plates. Scatter with cilantro if you like. Put any extra olives or a small bowl of vinegar on the table so diners can adjust their portions.
Tips
- Keep the beef in small crumbles. Break it up as it browns, but give it a little time in contact with the hot pan between stirs. Constant stirring can make it steam instead of brown, while oversized clumps can leave unevenly cooked spots.
- Choose olives to suit your salt preference. Green Spanish-style olives, often sold stuffed with pimento, are convenient and give the sauce its characteristic briny note. If your olives are especially salty, rinse them briefly and start with less added salt; you can season again at the end.
- Adjust the sweet-and-savory balance. Raisins are common in many Cuban-style picadillo versions, but they are not universal. Leave them out for a more purely savory result, or use chopped dried apricots for a different, slightly tangier sweetness. Add extra vinegar a teaspoon at a time if the tomato tastes too sweet.
- Use a wide pan and avoid rushing the simmer. A broad skillet gives the beef room to brown and lets excess liquid evaporate. Keep the sauce at a gentle simmer rather than a hard boil, which can splatter and reduce it unevenly.
Serving Suggestions
Serve each portion with a generous scoop of white rice so it can catch the tomato-and-olive sauce. For a more substantial Cuban-inspired dinner, add black beans, either simply seasoned or cooked with onion and cumin, and fried ripe plantains for a soft, sweet contrast. A crisp cabbage salad or a plate of sliced avocado and tomato brings freshness alongside the rich beef.
If you want the meal to feel more like a casual family-style supper, put the rice and picadillo in separate serving bowls and let everyone build a plate. A few lime wedges are an optional bright finish, though the vinegar in the recipe already brings acidity. Leftover picadillo also works well tucked into warm tortillas or spooned over baked potatoes, even though those are less traditional ways to serve it.
Variations
Make it without raisins. Omit them without changing the method. This is a practical choice for anyone who prefers the olives and tomato to dominate. The dish will be less sweet, so taste before adding more vinegar.
Use ground turkey. Replace the beef with 1 pound (450 g) ground turkey. It will taste milder and may be leaner, so add an extra teaspoon of oil if the pan is dry. Ground turkey must reach 165°F (74°C), the USDA FSIS safe minimum for poultry, checked with a food thermometer.
Make a pork-and-beef blend. Replace half the beef with 8 ounces (225 g) ground pork. The pork adds richness; cook the combined ground meat to 160°F (71°C) and verify it with a thermometer. For a meat-free option, use a plant-based ground alternative according to its package directions, since safe cooking temperatures differ by product.
Add potatoes or capers. For a heartier skillet, stir in 1 cup (150 g) small-diced potato that has been parboiled until nearly tender; simmer until fully tender. A tablespoon (9 g) of drained capers can replace some of the olives, giving a sharper, more piquant flavor. These are useful adaptations, not required ingredients, and family recipes vary in what they include.
Storage and Reheating
Transfer leftover picadillo and rice to separate shallow containers and refrigerate them within 2 hours of cooking. Store at 40°F (4°C) or colder and use within 3 to 4 days. Keeping the rice separate makes it easier to reheat evenly and helps it retain a better texture. For longer storage, freeze the cooled portions in airtight, freezer-safe containers for up to 3 months for best quality; thaw overnight in the refrigerator.
Reheat only the portion you plan to eat. Warm the picadillo in a covered skillet over medium-low heat, stirring occasionally and adding a tablespoon or two of water if the sauce has tightened. Microwave rice and picadillo in a covered, microwave-safe dish, stirring halfway through and adding a small splash of water to the rice. Reheat leftovers until they reach 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
What does Cuban picadillo taste like?
It is savory and tomato-rich, with salty, briny notes from the olives and a gentle sweetness if you include raisins. Cumin and oregano add warmth without making the dish hot. The balance changes from cook to cook, so taste at the end and adjust with salt or vinegar.
Are raisins traditional in Cuban picadillo?
Raisins appear in many Cuban-style recipes, but there is no single version used by every family. Some cooks prefer a savory sauce with olives and no dried fruit; others include raisins for a sweet contrast. This recipe includes a modest amount that can be omitted easily.
Can I make picadillo ahead?
Yes. Cook the picadillo, cool it promptly, and refrigerate it within 2 hours. It keeps for 3 to 4 days, and its flavors remain appealing after a day in the refrigerator. Cook the rice fresh if you want the best texture, or refrigerate it separately and reheat it to 165°F (74°C).
Can I use fresh tomatoes instead of tomato sauce?
You can, but fresh tomatoes release water differently and may need longer to cook down. Substitute about 1½ cups (270 g) finely chopped ripe tomatoes for the 1 cup (240 ml) tomato sauce, then simmer until the pieces soften and the mixture is no longer watery. The result will be less smooth and may taste brighter or less concentrated.
What can I use instead of green olives?
Chopped pimento-stuffed green olives are the closest easy substitute for Spanish-style green olives. If you cannot find them, use another firm, briny green olive; the precise flavor will vary. Black olives are milder and less tangy, so add them only if you like their flavor, and consider a little extra vinegar to restore brightness.
Is picadillo spicy?
This version is warmly seasoned but not hot. For heat, add ¼ teaspoon (0.5 g) crushed red pepper with the cumin, or serve hot sauce separately so each person can choose. Avoid adding a lot at once because the olives and vinegar already make the sauce quite lively.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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