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Fresh pre-cut ingredients
Ready in 25 minutes

Ground Beef Picadillo Santiaguero

with Peppers, Green Olives & Raisin-Studded Rice

Cooking time

25 minutes




770 /serving

Picadillo is one of the great dishes of traditional Cuban cuisine, although many Latin American countries have their own versions. The name comes from the Spanish word “picar,” meaning “to mince.” That’s why we use ground beef as the meat in this recipe, alongside diced peppers, green olives and plump raisins. It all comes together in an aromatic tomato sauce infused with garlic, demi-glace and a spice blend featuring the gentle heat of ancho chilies. Presented atop a bed of rice, it puts Caribbean comforts within easy reach in spring.

We will send you:

  • 250g Ground beef
  • 15ml Minced garlic
  • 1 Sweet pepper
  • 160g White rice
  • 12g Beef demi-glace
  • 45g Raisins
  • 213ml Tomato sauce (canned)
  • 60g Green olives
  • 1 Green pepper
  • 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Sesame, Sulphites

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
8 g
1610 mg
Total Carb
103 g
23 g
36 g
8 g
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
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Start the picadillo
Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high. Add the garlicspices and S&P. Sauté, 1 to 2 min., until fragrant. Add the beef and cook, breaking up the meat, 3 to 4 min., until almost cooked through.
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Finish the picadillo
Core and medium-dice both types of peppers. Roughly chop the olives. To the pan of beef, add both types of peppers. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the tomato sauce, demi-glace, ½ cup water (double for 4 portions), the olives and ½ the raisins; bring to a boil. Reduce the heat to simmer and cook, 3 to 5 min., or until the sauce has thickened and the beef* is cooked through.
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Finish & serve
To the pot of rice, add the remaining raisins and S&P; stir well. Divide the rice between your bowls. Top with the picadillo. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.