Recipe book · 45 min

Cuban picadillo

Ground beef simmered with tomato, olives and a few raisins. Sweet, salty, and on the table fast.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 45 minutes

  1. Start the rice. Warm the black beans with their liquid in a small pot over low heat.
  2. Dice the onion and bell pepper and mince the garlic. Cook them in the olive oil in a large skillet over medium heat for 6 minutes until soft.
  3. Turn the heat to medium-high, add the ground beef and break it up. Cook 6 to 7 minutes until browned all over, then spoon off most of the fat.
  4. Stir in the cumin, oregano and salt for 30 seconds. Pour in the wine and let it bubble for 2 minutes.
  5. Add the tomato sauce, bay leaf, olives (halved if large) and raisins. Simmer on low, uncovered, for 15 minutes until thick. Pull out the bay leaf and taste for salt.
  6. Serve the picadillo over white rice with black beans on the side.

Amounts are on the list above — they change with the number of people; the steps do not.

Something else

Weeknight beef tacosSpaghetti bologneseBeef chiliChicken burrito bowlsEgg fried riceKorean beef bowlsChicken and cheese quesadillasChicken alfredo
Cuban picadillo — everything for it, in one tap · DriverRuns