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Easy prep

Picadillo Santiaguero

with Sweet Peppers, Stuffed Olives & Sweet Rice

Cooking time

20 minutes




880 /serving

Picadillo is one of the great dishes of traditional Cuban cuisine, although many Latin American countries have their take on the recipe. The name comes from the Spanish word “picar”, meaning “to mince”. That’s why we use ground beef as the meat in this dish, alongside diced sweet peppers and Spanish stuffed olives in the aromatic tomato sauce infused with garlic, onions and ancho chilli peppers. Served on a bed of white rice dotted with sweet Sultana raisins, it’s the perfect comfort food.

We will send you:

  • 285g Ground beef
  • 15ml Minced garlic
  • 1 Sweet pepper
  • 50g Diced onions
  • 165g White rice
  • 12g Beef demi-glace
  • 45g Sultana raisins
  • 213ml Tomato sauce (canned)
  • 10ml Worcestershire sauce
  • 60g Spanish stuffed olives
  • 1 Green pepper
  • 6g Cuban Excursion spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Anchovies, Gluten, Sesame seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Total Fat
32 g
Saturated Fat
9 g
1660 mg
Total Carbs
110 g
25 g
40 g
7 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 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Start the picadillo Santiaguero
While the rice cooks, in a large pan, heat a drizzle of olive oil on medium-high. Add the garlic and onions; season with the spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the ground beef* and cook, breaking the meat up with a spoon, 3 to 4 minutes, until almost cooked through.
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Finish the picadillo Santiaguero
Medium-dice the sweet pepper and the green pepper. To the pan of ground beef, add the peppers and cook, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the tomato sauce, demi-glace, Worcestershire sauce, ½ cup water (double for 4 portions), olives and ½ the sultana raisins; bring to a boil. Reduce the heat and simmer, 3 to 5 minutes, or until the sauce has thickened and the meat is cooked through.
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Plate your dish
To the pot of rice, add the remaining sultana raisins; season with S&P to taste. Divide the sweet rice between your plates and top with the picadillo Santiaguero. Bon appétit!

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