Savory Beef Picadillo Rice Bowls with Raisins, Olives &Amp; Crispy Tortilla Chips

This hearty rice bowl brings together tender spiced beef, sweet golden raisins and briny green olives in a savory sauce that’s pure comfort. Inspired by classic Cuban flavors, the dish is served over fluffy jasmine rice and topped with crunchy homemade tortilla chips for a delightful contrast in textures.

Fresh cilantro and a squeeze of lime brighten every bite, making this a balanced and satisfying meal that comes together in under an hour. Perfect for weeknight dinners when you crave something bold and delicious.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover and reduce to low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.
2. While rice cooks, halve, peel and finely dice onion. Core, deseed and dice bell pepper into ¼-inch pieces. Roughly chop olives and cilantro. Quarter lime.
3. Prick each tortilla with a fork, then cut into 6 triangles. Toss on a baking sheet with a drizzle of oil, salt and pepper. Arrange in an even layer. Bake on top rack until golden, 8-10 minutes. Watch carefully to avoid burning.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, salt and pepper. Cook until slightly tender, 4-6 minutes. Add ground beef, fajita spice blend, salt and pepper. Cook, breaking up meat, until browned, 4-6 minutes.
5. Add tomato paste to pan; cook, stirring, until darkened, 1-2 minutes. Add olives, raisins, stock concentrate and 1 cup water. Cook, scraping up browned bits, until sauce thickens, 2-3 minutes. Remove from heat; stir in half the cilantro and juice from half the lime. Season with salt and pepper.
6. Divide rice, beef picadillo and tortilla chips between bowls. Garnish with remaining cilantro and serve with lime wedges.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust cooking time and water according to package directions.

What can I substitute for the fajita spice blend?

Use a mix of chili powder, cumin, garlic powder and oregano.

Can I make this dish ahead of time?

The picadillo can be prepared in advance and reheated. Make the tortilla chips fresh for best crunch.