Cuban Picadillo Recipe

Name: Cuban Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/4 pound Ground Beef; 1/2 cups Onion, Chopped; 1/2 cups Green Bell Pepper, Chopped; 4 whole Garlic Cloves, Chopped; 1/2 cups Dry White Wine; 2 cups Tomato Sauce; 1 teaspoon Paprika; 1 teaspoon Garlic Powder; 2 teaspoons Ground Cumin; 1/4 teaspoons Ground Turmeric; 1/4 cups Green Spanish Olives Stuffed With Pimentos, Finely Chopped; 4 cups Cooked Rice - I Used Brown Rice; Salt And Pepper

Servings: persons

1- 1/4 pound Ground Beef
1/2 cups Onion, Chopped
1/2 cups Green Bell Pepper, Chopped
4 whole Garlic Cloves, Chopped
1/2 cups Dry White Wine
2 cups Tomato Sauce
1 teaspoon Paprika
1 teaspoon Garlic Powder
2 teaspoons Ground Cumin
1/4 teaspoons Ground Turmeric
1/4 cups Green Spanish Olives Stuffed With Pimentos, Finely Chopped
4 cups Cooked Rice - I Used Brown Rice
Salt And Pepper

1
Heat a saute pan sprayed with cooking spray over high heat.
2
Cook the beef, onion, bell pepper, and garlic until beef is fully cooked and broken into bite-size pieces (around 5-6 minutes).
3
Add the white wine and deglaze the pan.
4
Then add the tomato sauce, paprika, garlic powder, cumin, turmeric, salt and pepper to taste and mix well.
5
Simmer covered for 30 minutes.
6
Then add the chopped olives, stir well, and serve over a bed of rice.

937

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1- 1/4 pound Ground Beef, 1/2 cups Onion, Chopped, 1/2 cups Green Bell Pepper, Chopped, 4 whole Garlic Cloves, Chopped, and more.

Yes, Cuban Picadillo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Picadillo

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