Meals · High Protein
Cuban Picadillo with 37g Protein and Cauliflower Rice (37g Protein)
Cuban Picadillo is ground beef braised with a sofrito base (the Cuban aromatic trio of onion, bell pepper, and garlic), fire-roasted tomatoes, pimiento-stuffed green olives, capers, and raisins. Served over cauliflower rice for 37g protein at 527 calories. Swap in white rice for a traditional version. A quick mojo drizzle finishes each bowl.
Nutrition per serving
- Protein
- 37 g
- Calories
- 527
- Carbs
- 34 g
- Fat
- 27 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 1.35 lb lean ground beef — 90/10 lean
- 16 oz (4 cups) cauliflower rice — fresh or frozen (about 4 cups), For traditional serving, substitute 1.5 cups uncooked white rice (adds about 135 calories per serving)
- 14.5 oz (1 can) canned diced tomatoes — fire-roasted, drained of excess liquid, One standard 14.5-oz can
- 1 medium (150g) red onion — finely diced (about 1 medium), White or yellow onion also works
- 1 large (150g) bell pepper — finely diced (about 1 large green bell pepper), Green is traditional; yellow or red works too
- 4 cloves (12g) garlic — minced (about 4 cloves)
- 2 tbsp olive oil
- 3 oz (about 18 olives) pimiento-stuffed green olives — roughly chopped or halved (about 18 olives), Manzanilla olives with pimiento are traditional Cuban picadillo. Substitute kalamata if unavailable.
- 2 tbsp raisins — Traditional Cuban ingredient. The sweetness balances the brine of the olives and capers.
- 2 tbsp, drained capers — drained
- 2 tbsp tomato paste
- 8 oz (2 medium) red potatoes — cut into 1/2-inch cubes (about 2 medium potatoes), Optional. Traditional in some Cuban versions. Omit to reduce calories by about 45 per serving.
- 1.5 tsp cumin
- 1 tsp dried oregano — dried
- 2 leaves bay leaf — Remove before serving
- 2 tbsp (about 1 lime) lime juice — fresh squeezed, For the mojo drizzle
- 1 tsp salt — Adjust to taste, olives and capers add salt
- 1/2 tsp black pepper
Steps
- If using white rice, start cooking it according to package directions (1.5 cups dry for 4 servings). If using cauliflower rice, set it aside until the end (it cooks in 4-5 minutes).
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and bell pepper (the sofrito base) and cook, stirring occasionally, for 4-5 minutes until softened and beginning to turn translucent.
- Add the minced garlic and cook 30 seconds until fragrant. Add the tomato paste and stir it into the vegetables for 1 minute, allowing it to darken slightly.
- Add the ground beef to the pan. Break it up with a spoon and cook for 5-6 minutes over medium-high heat, stirring occasionally, until no pink remains and the beef starts to brown at the edges.
- Drain off any excess fat if needed (90/10 beef renders little fat, so this step may not be necessary).
- Add the fire-roasted diced tomatoes, cumin, oregano, bay leaves, salt, and black pepper. Stir to combine.
- Add the diced potatoes. Stir to coat in the sauce. Reduce heat to medium, cover, and simmer for 12-15 minutes until the potatoes are tender when pierced with a fork. Check and stir every 5 minutes.
- Remove the lid and stir in the pimiento-stuffed olives, capers, and raisins. The raisins in this dish are traditional Cuban, not a mistake, and they balance the brine from the olives and capers. Simmer uncovered for 3-4 minutes to let the sauce thicken slightly.
- Remove and discard the bay leaves.
- Make the mojo drizzle: stir together the lime juice with a small drizzle of olive oil (about 1 tsp extra) and a pinch of minced garlic if desired. Spoon this over each bowl just before serving.
- Serve the picadillo over cauliflower rice or white rice. If using cauliflower rice, cook it in a dry skillet over medium-high heat for 4-5 minutes while the picadillo finishes. Divide evenly among 4 bowls. Drizzle with the mojo.
Why This Works
Picadillo's signature flavor profile is built on contrast: savory ground beef and acidic tomatoes against salty-briny olives and capers, with raisins providing a background sweetness that pulls the flavors into balance. Without all three (olives, capers, raisins), the dish loses its character.
The sofrito base (onion, bell pepper, and garlic cooked in olive oil) is the aromatic foundation of Cuban cooking, distinct from Italian soffritto (onion, carrot, celery) or French mirepoix. The vegetables nearly dissolve into the sauce, adding body and depth rather than textural presence.
Fire-roasted diced tomatoes deepen the tomato flavor compared to plain canned tomatoes without requiring a longer simmer. The mojo drizzle at the end adds a bright, acidic finish that cuts through the richness of the beef.
The Sofrito Technique
Sofrito is the aromatic base of most Cuban and Caribbean cooking. The word comes from the Spanish 'sofreir' (to lightly fry), and that is exactly what happens: diced onion and green bell pepper are cooked slowly in oil until they soften and concentrate. Garlic goes in last since it burns quickly.
In this recipe, the sofrito takes 4-5 minutes over medium-high heat. You are looking for the onion to turn translucent and the edges to pick up a little color. The vegetables release their water during this stage, which then evaporates and concentrates the flavor. Do not rush this step by using high heat or the vegetables will char on the outside while staying raw inside.
Variations
White rice: Substitute 1 cup uncooked white rice (yields about 3 cups) for the cauliflower rice. This adds about 185 calories per serving, bringing the total to approximately 684 calories with 40g protein. Use a modest portion (3/4 cup cooked rice per bowl) to keep it within a meal-sized serving.
Without potatoes: Omit the red potatoes to save about 45 calories per serving (bringing the cauliflower rice version down to about 482 calories).
Cooking wine: Add 2-3 tbsp of dry white wine or dry sherry after the tomato paste step. Cook for 1 minute to reduce the alcohol before adding the beef. This is traditional in many Cuban recipes.
Spice level: Picadillo is not traditionally spicy. A small amount of red pepper flakes (1/4 tsp) can be added with the other spices if you prefer heat.
Batch cooking: The picadillo base (without rice) stores well in the refrigerator for 4 days or the freezer for 3 months. Cook fresh rice at serving time.
Storage and Meal Prep
Picadillo refrigerates well for up to 4 days in an airtight container. The flavors deepen overnight as the olives and capers continue to season the sauce. Store rice separately to prevent it from absorbing too much liquid. Reheat the picadillo in a skillet over medium heat, adding a splash of water if the sauce has thickened. Freeze portioned picadillo (without rice) for up to 3 months.
Sources Research-Backed
Frequently Asked Questions
What makes Cuban picadillo different from regular ground beef?
Cuban picadillo uses a sofrito base (onion, bell pepper, garlic cooked in oil) and includes three ingredients that give it its characteristic sweet-briny-savory flavor: pimiento-stuffed green olives, capers, and raisins. These three together are non-negotiable for authentic picadillo. Regular ground beef dishes rarely combine all three.
Why are raisins in savory meat like this?
Raisins in Cuban picadillo are traditional, not a mistake. Cuban cuisine has strong Spanish and North African culinary influences, and combining dried fruit with savory meat is a classic technique from those traditions. The raisins provide a subtle sweetness that balances the brininess of the olives and capers. They are used in small quantity (2 tablespoons for 4 servings) so the dish does not taste sweet.
Can I make picadillo without olives or capers?
You can, but the result is not picadillo. Olives and capers are what give the dish its defining briny, savory character. If you strongly dislike either, reduce the quantity rather than omitting entirely. Some Cuban cooks use only olives without capers, which is acceptable as a regional variation.
What is sofrito and how do I make it correctly?
Sofrito is the aromatic flavor base for most Cuban and Caribbean cooking, made by cooking diced onion, bell pepper, and garlic in oil until softened. For picadillo, dice both the onion and bell pepper finely, cook them in olive oil over medium-high heat for 4-5 minutes until the onion is translucent and the edges pick up a little color, then add minced garlic for 30 seconds. This step builds the flavor foundation of the whole dish.
How much protein is in Cuban picadillo?
This recipe delivers 37g of protein per serving with cauliflower rice. With white rice, protein increases slightly to about 40g per serving. The protein comes primarily from the 1.35 lb of lean ground beef split across 4 servings.
How long does Cuban picadillo keep?
The picadillo base stores in the refrigerator for 4 days in a covered container. It also freezes well for up to 3 months. Cook fresh rice at serving time rather than storing rice and picadillo together, as the rice absorbs moisture from the sauce and becomes mushy.
Can I use cauliflower rice instead of white rice?
Yes, cauliflower rice is the default in this recipe at 527 calories and 37g protein per serving. For the traditional Cuban version, substitute 1 cup uncooked white rice, which brings calories to approximately 684 per serving with 40g protein.
What potatoes work best in picadillo?
Waxy potatoes like red potatoes or Yukon Golds hold their shape better during the 12-15 minute simmer than russets, which tend to break down. Cut them into 1/2-inch cubes so they cook through in the same time as the sauce thickens. Al dente in this context means firm but cooked through, not raw-crunchy at the center.
