Savory Picadillo: A Comforting Meal for Busy Nights

Picadillo is a comforting and savory dish that blends flavors perfectly for a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Latin

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons extra-virgin olive oil provides flavor and aids in cooking vegetables; swap with neutral oil if needed.
1 Medium yellow onion base flavor component, adds sweetness when cooked.
1 Small red bell pepper contributes sweetness and vibrant color.
3 cloves garlic enhances flavor with a pungent aroma.

For Seasoning

1 teaspoon dried oregano adds an herbal note that complements the meat.
1 teaspoon ground cumin imparts a warm, earthy flavor.
1/2 teaspoon ground allspice introduces a hint of sweetness.
to taste crushed red pepper flakes for a spicy kick.
to taste kosher salt essential for enhancing flavors.

For the Sauce

2 tablespoons tomato paste deepens flavor and adds richness.
1 can canned diced tomatoes adds acidity and moisture to the dish.
1/2 cup dry white wine adds depth; use broth for a non-alcoholic version.

For Sweetness & Texture

1/2 cup dark raisins provide sweetness that balances the savory notes.
1/2 cup green olives (pitted, halved) adds a briny component.
1 tablespoon drained capers contribute saltiness and acidity; optional.

For Serving

1 pound lean ground beef (85%) the main protein source; substitute for a lighter meal.
4 cups cooked white rice the traditional serving base; consider quinoa or cauliflower rice.

Equipment

large pot

Method

Step‑by‑Step Instructions

In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add one medium yellow onion, one small red bell pepper, and 3 minced garlic cloves. Cook for about 10 minutes until the onion is soft and golden.
Stir in 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, 1/2 teaspoon of ground allspice, and a pinch of crushed red pepper flakes. Sauté for 1–2 minutes, then add 2 tablespoons of tomato paste. Cook for another 1–2 minutes.
Reduce heat to medium-low and add 1 pound of lean ground beef. Stir frequently for 6–8 minutes until browned all over.
Mix in one can of diced tomatoes and pour in 1/2 cup of dry white wine. Simmer for about 3–4 minutes, stirring occasionally.
Add 1/2 cup of dark raisins, 1/2 cup of halved green olives, and 1 tablespoon of drained capers. Stir and simmer for another 2–3 minutes, adjusting seasoning with kosher salt as needed.
Serve over cooked white rice for a traditional meal, optionally pairing with black beans.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 5mgIron: 15mg

Notes

If you have leftovers, store them in an airtight container for up to five days. The flavors will enhance when reheated!

Tried this recipe?

Let us know how it was!