Cuban Beef Picadillo with Rice and Fried Plantains

Cuban Beef Picadillo

Cuban-style beef picadillo combines ground beef, tomato sauce, cumin, oregano, and briny green olives in a chunky skillet dish. In this version, small potato cubes simmer in the sauce alongside diced carrot. Keep the potatoes in contact with the liquid so they turn tender before the sauce reduces too far.

The finished picadillo should be moist but not soupy, with whole olives and intact potato pieces visible among the beef. Serve it beside separate portions of fluffy white rice and browned ripe plantains. Raisins and capers are optional, not part of the savory base recipe.

Ingredients for Cuban Beef Picadillo

• 1 1/4 pounds lean ground beef (575g)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced (150g)
• 1 medium carrot, peeled and finely diced (60g)
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper, plus more to taste
• Kosher salt, to taste
• 1 cup tomato sauce (245g)
• 3/4 cup low-sodium beef broth (180g), plus more as needed
• 1 medium-large russet or Yukon Gold potato, peeled and cut into 1/2-inch cubes (250g)
• 1/2 cup pitted green olives (75g), keeping most whole
• 1 bay leaf
• 1 1/2 cups dry long-grain white rice (285g)
• 2 1/4 cups water for the rice, or the amount specified on the package
• 2 ripe plantains with mostly black or heavily spotted peels (about 450g)
• 2 to 3 tablespoons neutral oil for frying the plantains, as needed
• 1 tablespoon chopped parsley or cilantro, for garnish (optional)

How to Make Cuban Beef Picadillo

1. Prep and start the rice: Dice the onion and carrot, mince the garlic, and cut the potato into even 1/2-inch cubes. Cook the rice with the water according to package directions. Once tender, leave it covered off the heat until serving.
2. Brown the beef: Warm a 12-inch lidded skillet over medium heat, then add the olive oil and beef. Cook for 6 to 8 minutes, breaking the meat into small crumbles, until browned. Drain excess fat if needed. If the pan fills with moisture, let it cook off so the beef can brown. Cook ground beef to 160°F (70°C) for food safety; use an instant-read thermometer if checking rather than relying on color alone.
3. Soften the vegetables: Reduce the heat to medium-low. Add the onion and carrot and cook for 4 to 5 minutes, until they begin to soften. Stir in the garlic, cumin, oregano, black pepper, and a small pinch of salt. Cook briefly, stirring so the garlic does not scorch.
4. Add the sauce and potatoes: Stir in the tomato sauce, broth, potato, bay leaf, and olives. Bring to a gentle simmer, then stir or press the potato cubes so most are nestled in the liquid.
5. Simmer: Cover and cook over low or medium-low heat for about 15 to 20 minutes, stirring once or twice. Start checking the potatoes at 15 minutes; they should be fork-tender but still hold their shape. If the sauce thickens before they soften, add broth or water a few tablespoons at a time and continue simmering, covered.
6. Finish the picadillo: Remove the bay leaf. Taste before adding more salt, since the olives and broth contribute salt. If liquid is pooling, simmer uncovered over low heat for 2 to 4 minutes, until the sauce lightly clings to the beef and vegetables. If it is too thick, add a splash of broth. Let stand for 3 to 5 minutes.
7. Fry the plantains: While the picadillo simmers, peel the plantains and cut them lengthwise into thick pieces. Heat a thin layer of neutral oil in a second skillet over medium to medium-low heat. Cook for 8 to 12 minutes, turning once or twice, until browned on both sides and soft in the center. Lower the heat if they darken before softening, then drain briefly.
8. Serve: Fluff the rice and mound it on one side of each plate. Spoon the picadillo beside it and add several plantain pieces, keeping all three components distinct. Scatter parsley or cilantro over the rice if desired.

How to Keep the Potatoes Tender

Potato cubes larger than 1/2 inch, or pieces sitting above the sauce, may still be firm when the liquid has reduced. Keep them mostly nestled in the sauce and check with a fork after 15 minutes. A wide skillet can reduce liquid quickly; if the potatoes need more time, add a few tablespoons of broth or water and cover the pan again.

Raisins, Capers, and Salt

For a sweet-salty variation, stir in 2 to 3 tablespoons of raisins during the final 5 to 10 minutes of simmering. For more brininess, add 1 tablespoon drained capers with the olives. Neither is required. Because olives vary in saltiness, make the final seasoning adjustment after they have simmered in the sauce.

Picadillo Variations

Use bell pepper instead of carrot

Replace the carrot with 1/2 medium finely diced green bell pepper. Cook it with the onion as directed.

Make it without potatoes

Omit the potato for a saucier meat mixture. Simmer only until the sauce lightly coats the beef; without potatoes to tenderize, it may need less time. This variation will not have the potato pieces in the plated version above.

Serving and Storing Picadillo

For the complete plate, serve the picadillo beside white rice and fried ripe plantains. For a different ground-beef dinner served with rice, try these Korean Ground Beef Rice Bowls.

Cool leftover picadillo promptly and refrigerate it in an airtight container for 3 to 4 days. Refrigerate the rice promptly, storing it separately when practical. Reheat picadillo in a covered skillet over medium-low heat, stirring occasionally, or microwave it covered in short intervals. Add a splash of water or broth if the sauce has thickened.

Picadillo can be frozen in airtight portions, though the potatoes may soften after thawing. Thaw overnight in the refrigerator and reheat gently with a little water or broth. For the best browned texture, fry the plantains close to serving.

Nutrition Information

Approximate nutrition per serving, including picadillo, rice, and plantains, based on 4 servings: 850 calories, 36g protein, 25g fat, and 112g carbohydrates. Approximate nutrition per 100g: 140 calories, 6g protein, 4g fat, and 19g carbohydrates. Values vary with beef leanness, the amount of oil absorbed by the plantains, and the final cooked weight.