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Rita Moreno’s Cuban Picadillo

Rita Moreno’s Cuban Picadillo
  • 3 lbs ground beef
  • ½ onion, chopped
  • 2 tbs garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups raisins
  • 2 (8 oz.) jars green olives, drained and chopped
  • 2 (6 oz.) cans tomato paste
  • ½ cup water
  • ½ bunch cilantro
  • Jumbo jalapeño stuffed olives, sliced
  • Powdered cumin
  • 1 large can Muir Glen roasted, puréed tomatoes
  • 1/4 cup achiote seeds (Annatto)


  1. Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes.
  1. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro, jalapeno stuffed olives, cumin, tomatoes and achiote seeds.
  1. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.

Be sure use very good olive oil with strong green flavor.
I like to use red, green and yellow bell peppers in tiny dice cause it looks like confetti!

Cristina Cooks with Rita Moreno

Cristina Ferrare and Rita Moreno team up in the kitchen to cook up Rita’s Cuban Picadillo recipe.

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