Past Recipes
Cuban Beef Picadillo

Cuban Beef Picadillo with Spinach Rice

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Recipe Details


As a child, Chef Michelle would wander into her kitchen, following the scent of cumin and tomato, and find a huge pot bubbling away on the stove. Her mother was born in Cuba and would frequently revive her childhood favorites—including simple and comforting beef picadillo, or hash—to share with family. In this tribute, beef is simmered with golden raisins for sweetness, green olives for a little brininess, and crushed tomatoes, then paired with spinach and rice to soak up every last saucy, flavorful drop.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 790
  • Protein 44g
  • Total Carb 86g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    3/4 cup
    basmati rice
  • chicken stock
    8 ounces
    chicken stock
  • baby spinach
    2 ounces
    baby spinach
  • parsley
    1/4 ounce
  • green bell pepper
    green bell pepper
  • Castelvetrano olives
    1/4 cup
    Castelvetrano olives
  • garlic
    1 clove
  • yellow onion
    yellow onion
  • ground beef
    12 ounces
    ground beef
  • tomato purée
    1 cup
    tomato purée
  • golden raisins
    3 tablespoons
    golden raisins
  • chili powder
    1/4 teaspoon
    chili powder
  • ground cloves
    1/8 teaspoon
    ground cloves
  • sweet paprika
    1/4 teaspoon
    sweet paprika
  • ground cumin
    1/2 teaspoon
    ground cumin

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, chicken stock, ¼ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until liquid is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse all produce. Roughly chop spinach. Roughly chop parsley leaves, discarding stems. Halve bell pepper lengthwise, remove and discard seeds and stem, then cut into ½-inch dice. Roughly chop olives. Mince garlic. Peel onion and cut into small dice.

  3. Brown Beef

    Brown Beef

    Pat beef dry with paper towel. Heat ½ tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add beef to pan and cook, breaking up, until browned, 3-4 minutes. Season with ½ teaspoon salt and pepper as desired, then remove pan from heat. Using a slotted spoon, transfer beef to a bowl, reserving pan for sautéing vegetables, and set aside.

  4. Sauté Vegetables

    Sauté Vegetables

    Wipe pan from beef clean, discarding fat, and return to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add bell pepper and onion and sauté, stirring, until softened, about 5 minutes. Add spice mix and garlic and sauté until fragrant, about 1 minute more.

  5. Simmer Beef Picadillo

    Simmer Beef Picadillo

    Return beef to pan with vegetables, and stir in tomato purée, golden raisins, and olives. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until raisins are plump and flavors have melded, about 8 minutes. Remove pan from heat and stir in half of parsley, ½ teaspoon salt and pepper as desired.

  6. Plate Beef Picadillo

    Plate Beef Picadillo

    Stir spinach into pot with rice, still off heat, to wilt. Divide spinach rice between serving plates and top with beef picadillo. Garnish with remaining parsley and dig in!

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