Picadillo is the kind of dish that feels like a warm embrace—a comforting, one-skillet meal that transforms simple ground beef into something extraordinary. Popular throughout Latin America and Spain, this version features seasoned ground beef simmered with tomatoes, potatoes, bell peppers, olives, and a touch of sweetness from raisins.
The result is a savory-sweet, deeply flavorful mixture that’s perfect served over fluffy white rice. It’s the ultimate weeknight dinner: quick enough for a busy evening, yet special enough for family gatherings. Best of all, it comes together with pantry staples and is endlessly customizable. Make extra—it’s even better the next day.
Instructions
Brown the Beef
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, for 5 to 7 minutes until browned and cooked through. Drain excess fat if necessary.
Sauté Aromatics
Add the diced onion and green bell pepper to the skillet. Cook for 4 to 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add Potatoes and Spices
Add the diced potatoes, cumin, oregano, smoked paprika (if using), salt, and pepper. Stir to coat and cook for 2 minutes.
Simmer the Picadillo
Add the diced tomatoes with their juices, beef broth, tomato paste, raisins, and green olives. Stir to combine. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly.
Adjust Seasoning
Taste and adjust seasoning with additional salt and pepper if needed. For a touch of brightness, add a squeeze of lime juice.
Serve
Spoon the picadillo over a bed of fluffy white rice. Garnish with fresh cilantro and serve with lime wedges. For a complete meal, add black beans, fried plantains, or avocado slices on the side.
This Beef Picadillo with Rice is a comforting, flavorful one-skillet meal that’s sure to become a family favorite.
