Cuban Picadillo: 30-Minute Ground Beef Skillet with Olives, Raisins and Rice

Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook 5 minutes until softened, then stir in the garlic for 30 seconds.

Serves 4

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 4 garlic cloves, minced
• 1 1/2 lb (680g) lean ground beef
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1/3 cup (80ml) dry white wine or beef stock
• 1 can (14 oz / 400g) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup pimiento-stuffed green olives, halved
• 1/3 cup raisins
• 2 tbsp capers, drained
• Salt and black pepper, to taste
• Steamed white rice and fried sweet plantains, to serve

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook 5 minutes until softened, then stir in the garlic for 30 seconds.
2. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 6 minutes. Spoon off excess fat if needed.
3. Stir in the cumin, oregano, bay leaf, a teaspoon of salt and plenty of black pepper. Cook 1 minute to toast the spices.
4. Pour in the wine and let it bubble for a minute, scraping up any browned bits.
5. Add the crushed tomatoes, tomato paste, olives, raisins and capers. Reduce the heat and simmer uncovered for 12 to 15 minutes until thick and glossy.
6. Remove the bay leaf, taste and adjust the seasoning. The picadillo should be savory with a gentle sweetness from the raisins.
7. Serve over steamed rice with fried sweet plantains on the side, or spoon into warm tortillas for a faster weeknight version.
8. Leftovers keep 4 days in the fridge and freeze well; they make an excellent filling for empanadas or stuffed peppers later in the week.
9. Picadillo is the Sunday supper of Cuban kitchens, a dish whose sweet-and-salty balance of raisins, olives and capers traces back to Spanish and Moorish cooking. Every family has its own ratio, and some add diced potato or a splash of vinegar. Because it comes together in a single skillet in half an hour and tastes even better reheated, it has become a back-to-school staple for busy families across Miami and beyond.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 36g
• Fat: 22g
• Carbohydrates: 44g
• Fiber: 4g
• Sugar: 12g
• Sodium: 780mg