Picadillo de Res con Frijoles y Arroz Rojo (Mexican Beef Picadillo Plate)
A savoury mince with potato, carrot, tomato and olives, served with creamy refried beans and Mexican red rice.
Made with Refried beans (frijoles refritos) and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £1.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a high heat. Fry the mince for 6 to 7 minutes, breaking it up, until browned with no pink left. Spoon off any excess fat.
7 min - 2
Add the onion and carrots and cook for 5 minutes. Stir in the garlic, cumin and cinnamon and cook for 1 minute.
6 min - 3
Add the tomatoes, potatoes, salt and water. Bring to a simmer, cover and cook for 20 minutes, until the potatoes are tender.
20 min - 4
Stir in the peas, olives and raisins and simmer uncovered for 5 to 8 minutes, until thick.
7 min - 5
Meanwhile, warm your ready made refried beans (see the base recipe) in a small pan with a splash of water, stirring, until steaming hot all the way through. Reheat the red rice (see the base recipe) in a covered pan with a splash of water until steaming hot.
- 6
Serve the picadillo with the beans and rice on the side.
Tips
- The sweetness of raisins against the salty olives is traditional in picadillo. Leave them out if you do not like it.
- Cut the potato and carrot into small, even pieces so they cook in the same time as the sauce.
- Cook the mince hard until browned. Colour here makes the whole dish taste deeper.
- Picadillo is also a filling for chiles rellenos, empanadas and tacos dorados.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze the picadillo in portions for up to 3 months. Reheat until steaming hot all the way through. Reheat rice only once.
Questions
What is picadillo?
Picadillo is a seasoned mince dish found across Latin America. The Mexican version usually has potato, carrot and tomato, sometimes with olives and raisins, and is eaten with rice, tortillas or beans.
Can I freeze picadillo?
Yes. Cool it quickly, freeze in portions for up to 3 months and defrost in the fridge overnight. Reheat until steaming hot all the way through.
Can I use lamb or pork mince?
Yes. Pork mince is common in some regions. Cook it the same way until no pink remains.
More made with refried beans (frijoles refritos)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.