A MEAL YOU CAN MAKE
Cuban-style picadillo
Savoury minced beef balanced with olives, tomatoes and a little raisin sweetness.
About 48 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Beef mince
- 120g Onion, diced
- 150g Green pepper, diced
- 10g Garlic, minced
- 300g Tinned tomatoes
- 50g Olives, pitted and sliced
- 30g Raisins
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 15ml Olive oil
- 100ml Water
- 300g Ready-cooked rice, sealed shelf-stable pack
Allergens: Check olives and raisins for sulphites and other additives. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~830 kcal · 45g protein · 74g carbohydrate · 42g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare vegetables and olives first. Measure spices, raisins, tomatoes and water. Keep mince separate from ready-to-eat ingredients.
Heat the rice
Heat ready-cooked rice in the pan following its packet instructions. Stir until steaming hot throughout and transfer to a covered serving bowl.
Brown the mince
Warm oil over medium heat. Soften onion and pepper, then add beef. Break up every clump while stirring until browned. Add garlic and cumin near the end.
Simmer the picadillo
Add tomatoes, olives, raisins, oregano and water. Simmer gently, partially covered, until the sauce thickens and mince is cooked through. Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Check: Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Check and serve
Check there are no cold clumps. Serve over rice; olives provide salt and raisins add sweetness. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 33 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Cuban-inspired beef, olive and raisin dish. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.