picadillo with write rice and plantains on a gray plate

Cuban Picadillo Recipe

Savory and filling this Cuban picadillo recipe is the perfect weeknight recipe to make with a side of white rice.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: dinner
Cuisine: Cuban, Hispanic, Latin
Keyword: ground beef, ground meat, picadillo
Servings: 6
Author: Neyssa


  • 2 tablespoons of olive oil
  • 2 pounds of lean ground beef
  • 1 onion chopped
  • 6 cloves of garlic minced
  • 1 tablespoon of dried oregano
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground black pepper
  • 1 tablespoon of cumin
  • 2 aji dulce peppers (or 1 red or green bell pepper
  • 3 bay leaves
  • 1/2 cup of white wine
  • 2 roma tomatoes chopped
  • 8 oz of tomato sauce
  • 2 small potatoes peeled and chopped
  • 1/2 cup of green olives with pimentos
  • 1/2-1 cup of water
  • 1 packet of ham bullion optional


  • In a large pan over medium high heat, warm oil and add in onions.
  • Cook for a minute before adding in ground beef, garlic, and seasonings.
  • Brown ground beef and drain excess grease.
  • Return beef to pan and add in white wine. Cook for 2 minutes or until wine reduces before adding remaining ingredients.
  • Lower heat to a simmer (medium/medium low) and allow to cook an additional 15-20 minutes, or until potatoes are tender.
  • Taste and add additional salt and pepper, if needed.
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