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    You are in: Home / Recipes / Spanish Picadillo Con Arroz Recipe
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    Spanish Picadillo Con Arroz

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Expat in Holland's Note:

    This is comfort food, from my childhood. It is my mother's wonderful recipe, that was probably passed on from my grandmother. Typically the Picadillo is made with raisins added as well. I have omitted the raisins in this recipe, as we do not care for them. However if you wish you may add a couple of tablespoons of raisins, at the same time you add the olives. This dish is served with the Picadillo on top of the rice. It goes lovely with salad on the side.

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    Units: US | Metric


    1. 1
      In a pot with a lid, heat 1 tbsp olive oil over medium heat. Add 1 clove garlic minced, and sauté for 1 minute. Do not brown.
    2. 2
      Add rice to pan and stir well to combine. Stir constantly until all is coated and hot, about 2 minutes.
    3. 3
      Add water to rice mixture and bring to a boil. Cover with lid, lower heat to low, and simmer mixture for 20 minutes.
    4. 4
      Turn off heat, and let set for 5minutes.
    5. 5
      Meanwhile, in a large fry pan, heat 3 tbsp olive oil, over medium heat.
    6. 6
      Add onion, green pepper and 3 cloves minced garlic. Sauté about 5 minutes until onion turns transparent.
    7. 7
      Add ground beef and brown well, breaking up large pieces. Stir frequently.
    8. 8
      Add canned tomatoes, tomato paste, cumin, and oregano. Stir well to combine.
    9. 9
      Cover. Reduce heat to low and simmer mixture for 20 minutes.
    10. 10
      Add olives, salt and pepper and simmer mixture covered for 5 minutes.
    11. 11
      If mixture is watery, just remove cover and simmer for 5 minutes longer.
    12. 12
      Serve immediately over the hot cooked white rice.

    Ratings & Reviews:

    • on March 15, 2013


      This recipe was a delightful find. I grew up in the Tampa, Florida area and frequently dined on fantastic Spanish, Cuban and Italian cuisines. We had shrimp and yellow rice for supper last night with toasted Cuban bread (as made only in Tampa/Ybor City). I've always had a fondness for Picadillo, Ropa Viejo and arroz con pollo; all Spanish foods served around the Tampa area. I had lean ground beef, onions, bell peppers and green olives so I thought of Picadillo con arroz. When I googled the name of the dish, this recipe popped up on the screen. I read it, printed it and made it in about 35-40 minutes. My husband, our son and I enjoyed it very much! It was just what I was looking for and wanted to pass on my compliments to the Expat in Holland for sharing her family recipe. It's fast, easy and economical in a day when very little is! Thank you, thank you!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2010


      This was delish...couldn't stop eating!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spanish Picadillo Con Arroz

    Serving Size: 1 (399 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 510.4
    Calories from Fat 236
    Total Fat 26.2 g
    Saturated Fat 7.7 g
    Cholesterol 98.2 mg
    Sodium 325.4 mg
    Total Carbohydrate 33.4 g
    Dietary Fiber 3.0 g
    Sugars 4.0 g
    Protein 33.8 g

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