Taco-Style Beef Picadillo with Black Beans and Cilantro Lime Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Ground beef simmered with tomatoes, olives, and spices served alongside black beans and fresh cilantro lime rice for a vibrant Mexican-inspired dish full of bold flavors. This mexican-inspired beef ready in about 50 minutes pairs ground beef, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 3 minced garlic cloves
• 1 can (14.5 oz), undrained diced tomatoes
• 1/3 cup sliced green olives
• 2 tbsp raisins
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1 can (15 oz), drained and rinsed black beans
• 1 cup long grain white rice
• 2 cups water
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is fluffy.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Add 1 lb ground beef to the skillet and cook, breaking it up with a spatula, until browned and no pink remains, about 6-7 minutes.
4. Step 4: Stir in 1 can (14.5 oz) undrained diced tomatoes, 1/3 cup sliced green olives, 2 tbsp raisins, 1 tsp ground cumin, 1/4 tsp ground cinnamon, 1 1/2 tsp salt, and 1 tsp black pepper. Reduce heat to medium-low, cover, and simmer for 10 minutes to meld flavors.
5. Step 5: In a small pot, warm 1 can (15 oz) drained and rinsed black beans over low heat until heated through.
6. Step 6: Fluff the cooked rice and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice for cilantro lime rice.
7. Step 7: Serve the beef picadillo over a bed of cilantro lime rice with a side of warm black beans.