---
title: Cuban-Style Beef Picadillo Rice Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cuban-style-beef-picadillo-rice-bowls-68d655d2d232ff05cfc47e15
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Medium
allergens:
  - Wheat
  - Soy
tags:
  - Comfort Food
  - Quick
  - Cuban
rating: 4.0
rating_count: 191
source_chef: Oliver Meder
review_highlights:
  - theme: Flavor
    text: Many loved the unique blend of sweet raisins and briny olives
  - theme: Ease of prep
    text: Quick to make, though tortilla chips require close watching
image: "https://images.recipes.furrysalamander.com/cuban-style-beef-picadillo-rice-bowls.avif"
---
@ground beef{1%lb}
@jasmine rice{1½%cup}
@flour tortillas{4%unit}
@onion{1%unit}
@green bell pepper{1%unit}
@tomato paste{2%tbsp}
@beef stock concentrate{1%unit}
@fajita spice blend{1%tbsp}
@golden raisins{⅓%cup}
@green olives{½%cup}
@cilantro{1%bunch}
@lime{1%unit}
@cooking oil{1%tbsp}
@salt{1%tsp}
@black pepper{½%tsp}

Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.

While rice cooks, halve, peel, and finely dice @onion. Core, deseed, and dice @green bell pepper into ¼-inch pieces. Roughly chop @green olives. Roughly chop @cilantro. Quarter @lime.

Gently prick each @flour tortilla in a few places with a fork, then cut into six triangles for a total of 36 pieces.

Heat a large drizzle of @cooking oil in a #large pan over medium-high heat. Add @onion, @green bell pepper, a big pinch of @salt, and @black pepper. Cook, stirring occasionally, until veggies are slightly tender ~{4%minutes} to ~{6%minutes}.

Add @tomato paste to pan with @ground beef and veggies. Cook, stirring, until slightly darkened in color ~{1%minute} to ~{2%minutes}.

Divide @jasmine rice, beef picadillo, and tortilla chips between shallow bowls. Garnish with remaining @cilantro and serve with remaining @lime wedges on the side.