Cuban-Style Picadillo and Rice

rich beefy tomato sauce, sautéed cauliflower

1763 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 544 | Category: Gluten-Free, Paleo | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Potassium


  • - Chef's Knife
  • - Food Processor or Box Grater
  • - Large Saucepan
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Skillet
  • - Paper Towels

What You Need:

  • - Coconut or Avocado Oil (for Paleo)
  • - Course Ground Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Apple Cider Vinegar
  • - Bay Leaf
  • - Black Olives
  • - Cauliflower Florets
  • - Chili Powder
  • - Crushed Tomatoes
  • - Minced Garlic
  • - Organic Ground Beef
  • - Red Pepper Flake
  • - Sliced Yellow Onion
  • - Tomato Paste

Wine Pairings by @grapefriend

Côtes du Rhône has enough spice to hold up to the chili but not too much alcohol that would compete with it.

Beer Pairings

We like the broad depth of malt flavor in an American Pale Lager for this dish.

TK Table Talk:

What is your favorite breakfast?

What To Do:

Cuban-Style Picadillo and Rice - Step 1

1. Cook the onion: Chop the onion. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and half of garlic. Sauté 3 minutes or until tender.

Cuban-Style Picadillo and Rice - Step 2

2. Brown ground beef: Add ground beef. Cook 6 minutes or until browned.

Cuban-Style Picadillo and Rice - Step 3

3. Finish sauce: Stir in ½ cup water, crushed tomatoes, tomato paste, bay leaf, olives, ONLY 1 tablespoon vinegar, ONLY 1 teaspoon chili powder, red pepper flakes, and ½ teaspoon each salt and pepper. Bring to a boil. Reduce heat, and simmer 10 minutes or until sauce is thickened. Remove bay leaf.

Cuban-Style Picadillo and Rice - Step 4

4. Make Cauliflower Rice: Add cauliflower to the bowl of a food processor and pulse until broken into rice-size pieces. Heat 1 tablespoon oil in a medium skillet over medium heat. Add remaining garlic, cauliflower, and ¼ teaspoon each salt and pepper. Sauté 5 minutes or until cauliflower is tender.

To Serve: Chop parsley. Divide cauliflower between 2 serving plates and top with beef mixture. Sprinkle with parsley.

Pro Tip:

No food processor? Grate the cauliflower florets into “rice” using the large holes on a box grater and finish with a knife.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife