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Cuban-Style Picadillo with Rice

This classic Cuban dish is made with ground beef, olives, and raisins. Similar versions are loved across Latin America, Spain, and the Philippines. Try this quick protein-packed dinner for a weeknight and transform the leftovers into air-fried empanadas.

Serves 8
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
275 calories per serving


> 1 tbsp olive oil
> 1 (16 oz) pkg frozen chopped onions and peppers, thawed
> 3 cloves garlic, minced
> 2 tsp ground cumin
> 1 tsp ground cinnamon
> 2 lbs 93% lean ground beef
> 1 (8 oz) can tomato sauce
> 1/2 cup raisins
> 1/3 cup stuffed green olives, drained
> 1 (15.9 oz) pkg Nature's Promise® Precooked Whole-Grain Brown Rice


In a large Dutch oven or 12-inch skillet, heat the oil on medium-high. Add the onions and peppers. Cook 5 min., until softened. Add the garlic, cumin, and cinnamon and cook 30 sec., until aromatic. Add the ground beef and season with salt and pepper. Cook 7–8 min., until no longer pink. Spoon off excess fat, as needed.
Stir the tomato sauce, raisins, olives, and ½ cup water into the pot. Bring to a boil, then reduce to a simmer. Cook 10 min., stirring occasionally. Meanwhile, microwave the rice according to package directions. Serve picadillo over rice.


To serve as another meal for 4, reserve 1¼ cups meat mixture. Thaw 1 (14 oz) pkg empanada dough disks. Place 1 dough round on lightly floured work surface. Using rolling pin, roll each to about ½ inch larger in diameter. Add 2 tbsp meat mixture to center of each disc. Moisten edge with water. Fold dough over filling, pressing out any air, and crimp edges with a fork to seal. Place on a parchment-lined baking sheet. Repeat with remaining dough and filling to make 10 turnovers. Preheat an air fryer to 350°F. Spray basket with cooking spray. In batches, add empanadas to basket in a single layer, coat with cooking spray and cook 4–5 min. per side., or bake 20–25 min. in a 350°F oven.

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