Picadillo with Rice

This ground beef recipe is a delightful mix of meat, tomatoes, olives, raisins, cinnamon and other spices. Here, it's served Cuban-style with rice.

Picadillo with Rice
Servings: 6 Prep 10 mins Cook 40 mins


  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 pound extra-lean ground beef
  • 1 can (14.5 ounces) recipe-ready diced tomatoes in juice
  • 2 tablespoons tomato paste
  • 1/4 cup dark seedless raisins
  • 1/3 cup stuffed green olives, sliced
  • 1/2 teaspoon salt
  • 3 cups hot cooked brown or white rice

Make It

1. Lightly coat large nonstick skillet with cooking spray. Place over medium heat. Add onion; cook until softened, about 3 minutes. Add garlic, cinnamon, oregano and cumin; cook 30 seconds. Add beef; cook, stirring to break up clumps of meat, until beef is lightly browned, about 3 minutes.

2. Stir in tomatoes with juice, tomato paste, raisins, olives and salt. Heat to boiling over medium-high heat, stirring occasionally. Lower heat; simmer, covered, stirring occasionally, for 30 minutes. Serve over rice. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 301, Fat, total (g): 9, chol. (mg): 28, sat. fat (g): 3, carb. (g): 35, fiber (g): 4, pro. (g): 20, sodium (mg): 619, Percent Daily Values are based on a 2,000 calorie diet.