Entree: Cuba – Cuban Picadillo with Rice (Minced beef and tomato stew served with rice)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 28 min

Additional 5 min

Total 40 min

Ingredients

- 1 lb (454 g) ground beef
- 1 cup (200 g) long-grain white rice, uncooked
- 2 cups (480 ml) beef broth or water
- 1 can (14 oz / 400 g) diced tomatoes, undrained
- 1 medium onion, diced, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1/4 cup (40 g) raisins (optional)
- 1/4 cup (35 g) green olives, sliced (optional)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 bay leaf
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. In a large deep skillet or sauté pan over medium-high heat, heat the olive oil. Add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 5–7 minutes; drain excess fat if necessary.
2. Add the diced onion and minced garlic to the beef and sauté until softened, about 3 minutes.
3. Stir in the diced tomatoes (with juices), cumin, oregano, bay leaf, salt, and pepper. Add raisins and olives if using; simmer 3 minutes to meld flavors.
4. Pour in the rice and beef broth, stir to combine, bring to a gentle boil, then reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 18–20 minutes.
5. Remove from heat, let stand covered 5 minutes, discard bay leaf, fluff with a fork, garnish with chopped parsley or cilantro, and serve hot.