Easy Puerto Rican Picadillo Recipe (Stewed Ground Beef)
Enjoy a warm, flavorful bite of this Puerto Rican Picadillo — a soul-satisfying mix of ground beef, sofrito, peppers, tomato paste, olives, and raisins. This dish is full of Caribbean personality and is perfect served over rice, with tostones, or tucked inside empanadas. It’s a quick, one-pan comfort food classic made with pantry staples and bold Latin seasonings.
Print Share on Twitter Share on FacebookServings: 6 servigs
Calories: 249kcal
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring spoons and cups
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon adobo all-purpose seasoning
- 1 small onion diced
- ½ green bell pepper diced
- ½ red bell pepper diced
- ½ yellow bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 packet sazon
- 4 tablespoons tomato paste
- 5 tablespoons sofrito
- ¼ cup green Spanish olives
- ¼ cup raisins optional
- Water as needed (approx. 3 cups)
- ½ cup chopped fresh cilantro
Instructions
- Brown the Beef:
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and season with adobo. Cook, breaking it apart with a spoon, until well browned.
- Add the Vegetables:
- Lower the heat to medium. Add diced onion, green, red, and yellow bell peppers. Sauté for 4–5 minutes, or until the vegetables soften slightly.
- Season and Build Flavor:
- Stir in cumin, garlic powder, and the sazon. Add tomato paste and cook for about 5 minutes, stirring occasionally, until the paste darkens in color and becomes fragrant.
- Simmer with Sofrito & Olives:
- Mix in sofrito, olives, and raisins (if using). Pour in just enough water to fully moisten the mixture — around 3 cups — and stir to combine.
- Cook Until Tender:
- Bring everything to a boil, then reduce the heat to a gentle simmer. Let the picadillo cook uncovered for 20–25 minutes, or until the liquid reduces and thickens into a rich, saucy texture. Stir occasionally to prevent sticking.
- Finish & Serve:
- Once the beef is tender and the sauce is rich, stir in the chopped cilantro. Taste and adjust seasoning if needed. Serve hot over rice, with tortillas, or as a filling for your favorite Latin dishes.
Video
Notes
- Meatless Version
Replace ground beef with cooked lentils, crumbled tofu, or plant-based meat alternatives. Use the same seasonings for that authentic flavor. - Picadillo with Rice
Stir cooked white rice directly into the picadillo for a one-pan comfort meal — similar to arroz a la cubana. - With Hard-Boiled Eggs
Add chopped hard-boiled eggs at the end for extra richness and a traditional twist. - Sweet Caribbean Touch
Mix in sweet plantains or extra raisins for a sweeter, tropical note that’s popular in many family versions. - Spicy Version
Add chili peppers or a splash of hot sauce to give the dish a bold kick. - With Chickpeas
Stir in ½ cup of cooked chickpeas for a creamy texture and a boost of plant protein. - Baked in Empanadas or Casserole (Pastelón)
Use the picadillo as a filling for empanadas, pastries, or Puerto Rican pastelón (sweet plantain casserole). - Keto / Low-Carb Friendly
Swap potatoes for diced cauliflower and make sure your seasonings are sugar-free.
Nutrition
Serving: 275g | Calories: 249kcal | Carbohydrates: 9g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 138mg | Potassium: 433mg | Fiber: 1g | Sugar: 2g | Vitamin A: 534IU | Vitamin C: 42mg | Calcium: 25mg | Iron: 2mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.