Puerto Rican Picadillo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A savory ground beef dish simmered in a rich tomato sofrito base with olives and capers, served over rice for an authentic island feast. This puerto rican-inspired beef ready in about 60 minutes pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Puerto Rican cuisine 500 cal/serving

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Ingredients

1 lb ground beef
2 tbsp olive oil
1/2 cup, finely diced yellow onion
2 cloves, minced garlic
1/2, diced green bell pepper
1, diced tomato
1/4 cup, pitted and sliced olives
2 tbsp, rinsed capers
2 tbsp tomato paste
1/4 cup sofrito
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

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Equipment for this recipe

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb ground beef and cook, breaking it apart with a spoon, for 5-7 minutes until browned and cooked through. Drain any excess fat.
Step 2: Add the 1/2 cup yellow onion (finely diced), 2 cloves garlic (minced), and 1/2 green bell pepper (diced) to the skillet and cook for 3-4 minutes until the vegetables are softened.
Step 3: Stir in the 1 diced tomato, 1/4 cup olives (pitted and sliced), 2 tbsp capers (rinsed), 2 tbsp tomato paste, 1/4 cup sofrito, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes until the flavors are well combined and the sauce thickens slightly.
Step 4: Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld. Serve over cooked rice.

Frequently asked questions

How long does Puerto Rican Picadillo take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Puerto Rican Picadillo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Puerto Rican Picadillo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Puerto Rican Picadillo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Puerto Rican Picadillo?

Puerto Rican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.