Dominican Rice and Beans With Beef and Olives
This Dominican Beef Picadillo recipe is a delicious, quick fix, easy dish filled with flavor. It is perfect for weeknight dinners, layered in casseroles and even as a filling for your homemade savory pastries.
Beef Picadillo is one of my family's favorite dishes. My daughter loves when I make it to eat with rice and stew black beans. It is the one meal she would devour instantly and would lick the plate if she could.
She is a legit picky eater. So, whenever I find a dish that she would eat this much, I tend to make it often, mostly because she would ask for it continuously, but also because it's so easy and quick to make.
Picadillo is a really versatile dish and that is why I love it. I am not going to lie. There are weeks when I make this dish multiple times. But that is only because it lends itself to creating so many different meals with it.
For more favorites, be sure to try my Coquito Drink and Arroz con Gandules.
Ingredients
- Olive oil
- Bell pepper
- Red onion
- Garlic
- Ground beef
- Adobo
- Black pepper
- Oregano
- Sazon culantro
- Tomato sauce
- Pimento stuffed olives
- Freshly squeezed lime juice
- Cilantro
How to make beef picadillo
- In a large skillet, heat olive oil over medium-hot heat. When hot, add onion, bell pepper, and garlic. Stir well and cook until onion and bell pepper begin to soften, about 5 minutes.
- Add ground beef and stir while breaking down the meat with a wooden spoon. Sprinkle adobo, pepper, oregano, and sazón. Stir to combine. Continue to cook beef until brown while stirring and breaking up occasionally.
- Once the beef is browned, add tomato sauce, olives, and water. Let simmer, stirring occasionally, until all the water has evaporated, about 15 minutes.
- Stir in lime juice, and cilantro.
- Serve warm over a bed of rice.
Frequently Asked Questions
What do you serve it with?
How long does beef picadillo keep?
One of my favorite things about this recipe is that it's perfect to batch cook and enjoy throughout the week. Once you have made the picadillo, let it cool and then transfer it to an airtight container. It will keep well in the fridge for up to 4 days and can be reheated on the stovetop.
Can you freeze it?
Yes, this beef picadillo is great for freezer meals. Place the cooled dish into freezer safe containers or bags and freeze for up to 6 months. Thaw it in the fridge overnight before reheating and serving.
Recipe Notes and Tips
- It's best to use lean ground beef for this dish so that it's not too greasy.
- You can easily swap the beef for ground turkey, lamb, chicken or even plant based 'meat' crumbles.
There is so much you can do with this dish. And I didn't even mention topping your tostones with it. Like, hello! Can it get any better than that?
Tell me, how would you like to have your picadillo?
More Beef Recipes
- Slow Cooker Shredded Beef
- Black Bean, Beef and Avocado Quesadillas
- Mashed Potatoes and Beef Casserole
Print Recipe
Course: Dinner
Cuisine: Latin
A delicious, quick fix, easy dish filled with flavor. It is perfect for weeknight dinners, layered in casseroles and even as a filling for your homemade savory pastries.
- 1 tablespoon vegetable oil
- ½ bell pepper , chopped
- ½ medium red onion , chopped
- 2 garlic cloves , minced
- 1 pound lean, ground beef
- 1 teaspoon adobo
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 pack sazon culantro
- ¼ cup tomato sauce
- 1 cup water
- 1 teaspoon lime juice , freshly squeezed
- 1 tablespoon sliced pimento stuffed green olives
- 1 tablespoon cilantro , roughly chopped
-
In a large skillet, heat olive oil over medium-hot heat. When hot, add onion, bell pepper, and garlic. Stir well and cook until onion and bell pepper begin to soften, about 5 minutes.
-
Add ground beef and stir while breaking down the meat with a wooden spoon. Sprinkle adobo, pepper, oregano, and sazón. Stir to combine. Continue to cook beef until brown while stirring and breaking up occasionally.
-
Once the beef is browned, add tomato sauce, olives, and water. Let simmer, stirring occasionally, until all the water has evaporated, about 15 minutes.
-
Stir in lime juice, and cilantro.
-
Serve warm over a bed of rice.
- It's best to use lean ground beef for this dish so that it's not too greasy.
- You can easily swap the beef for ground turkey, lamb, chicken or even plant based 'meat' crumbles.
Calories: 343 kcal | Carbohydrates: 4 g | Protein: 20 g | Fat: 27 g | Saturated Fat: 12 g | Cholesterol: 81 mg | Sodium: 519 mg | Potassium: 408 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 532 IU | Vitamin C: 22 mg | Calcium: 34 mg | Iron: 3 mg
I'm a working mom, whose love for food led me to start this blog as a resource for other busy parents. I'm passionate about creating quick and easy versions of the recipes I grew up eating to share with busy parents who want to cook foods filled with Latin flavors that don't take a ton of time to prepare.
It is my mission to show you that you can make great flavorful dishes at home without spending the entire day in the kitchen.
Reader Interactions
Source: https://mydominicankitchen.com/beef-picadillo/
0 Response to "Dominican Rice and Beans With Beef and Olives"
Post a Comment