Pan method — brings out the rich tomato flavor and keeps the beef juicy, just like it came off the stove.
Beef Picadillo with Tomato Cilantro Rice
Meal credits 1
Keto/Paleo Option Available
*Nutritional values reflect original recipe Keto/Paleo options would result on different values.
A Latin-inspired comfort dish made island-style — ground beef simmered with tomatoes, onions, peppers, and spices, served with fragrant tomato cilantro rice for a hearty, homey meal.
Ingredients
Flour, grass feed beef, olive oil, ghee butter, red onions, bell pepper, tomatillos, jalapenos, lime juice, cilantro, seasoning, salt & pepper.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 565 | 422 |
| Fat | Grams | 36 | 29 |
| Carb | Grams | 44 | 21 |
| Protein | Grams | 25 | 18 |
Heating Instructions
Top with a squeeze of lime or sprinkle of fresh cilantro. Add sliced avocado or a fried egg for a next-level island-Latin plate.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir halfway for even heating. Let rest 1 minute before serving.
Not recommended — air fryer will dry out the beef.
Preheat to 350°F. Transfer to an oven-safe dish, cover with foil, heat 12–14 minutes until hot. Stir gently before serving.
Heat 1 tsp oil in a pan on medium. Add picadillo and rice, sauté 3–4 minutes, stirring occasionally until hot and steamy.