Picadillo-Style Chili with Rice

Name: Picadillo-Style Chili with Rice
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: American, TexMex
Ingredients: 1 Tablespoon olive oil; 1 lb ground beef; 1 teaspoon minced garlic; 1/2 onion, chopped; 1 poblano chili, chopped (ribs and seeds removed); 1/2 red bell pepper; 1 can (14.5 oz) fire roasted diced tomatoes; 1/2 cup beef broth; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups rice

2 steps

Prep:40minCook:1h

Updated at: Fri, 24 Apr 2026 23:06:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories750.8 kcal (38%)

Total Fat27.3 g (39%)

Carbs93.4 g (36%)

Sugars4.1 g (5%)

Protein28.8 g (58%)

Sodium673.9 mg (34%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

1 lbground beef

1 teaspoonminced garlic

0.5onion

chopped

1poblano chili

chopped, ribs and seeds removed

0.5red bell pepper

1 x 14.5 ozcan fire roasted diced tomatoes

½ cupbeef broth

1 teaspoonground cumin

1 teaspoonchili powder

½ teaspoonpaprika

½ teaspoonsalt

½ teaspoonpepper

2 cupsrice

Instructions

Step 1

Heat oil in a large pot over medium-high heat. Add garlic, onion, and chili; cook, stirring occasionally until softened, about 5 mins. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, 1 min.

Step 2

Add beef and season with salt. Cook, breaking up meat, until browned. Add tomatoes with their juices, season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until until thickened, about 10 mins. Serve over rice.