Cuban-Inspired Picadillo with Saffron Rice

A Family Favorite My Way!!

Growing up, my kids refused to eat olives and raisins—so I made this dish my own! Here’s my version of a Cuban classic.

Cuban-Inspired Picadillo with Saffron Rice

Ingredients:

For the Picadillo

· 1 lb ground beef

· 1 large can Campbell’s tomato soup

· ¼ to ½ teaspoon ground nutmeg

· 1 tablespoon olive oil

· 1/2 cup diced onion

· 1 clove garlic, minced

· 1/2 teaspoon salt

· 1/4 teaspoon black pepper

· 1/2 teaspoon ground cumin

· 1/4 teaspoon dried oregano

Optional Additions (Traditional Ingredients)

I removed these over the years since my kids wouldn’t eat them, but classic picadillo recipes typically include:

· ¼ cup raisins

· ¼ cup pimento-stuffed green olives, sliced

For Saffron Rice:

· Follow the package instructions to prepare.

Instructions:

Prepare the Picadillo

· Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until softened.

· Add ground beef and cook until browned. Drain excess fat if needed.

· Stir in nutmeg, cumin, oregano, salt, and black pepper.

· Pour in Campbell’s tomato soup and mix well. Simmer for 5-7 minutes until the flavors meld.

· Optional – If using, stir in raisins and olives, cooking for an additional 2 minutes.

· Serve the picadillo over saffron rice and enjoy!

Optional Addition – Black Beans

· I prefer to cook black beans separately and serve them alongside the picadillo and saffron rice in the same bowl for extra texture and flavor.

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