Mexican Picadillo con Papas with Arroz Rojo

This Mexican Picadillo con Papas with Arroz Rojo is the kind of hearty, comforting meal that feels perfect for family dinners. Savory ground beef simmers with potatoes, onion, bell pepper, garlic, tomato sauce, and warm spices until everything becomes tender and richly flavored. Served alongside fluffy Mexican red rice and warm flour tortillas, it makes a complete, satisfying plate.

The picadillo is thick enough to spoon onto tortillas but still saucy enough to soak into the rice. The potatoes absorb the seasoned tomato broth while the beef adds plenty of savory flavor. Best of all, both the picadillo and rice reheat beautifully, making this a practical meal-prep dinner too.

Why You Will Love This Recipe

This recipe uses familiar, affordable ingredients and turns them into a filling meal without complicated techniques. The picadillo cooks in one skillet, while the rice simmers separately with very little attention.

The flavors are also easy to adjust. Add jalapeño for heat, carrots or peas for extra vegetables, or more broth for a slightly soupier picadillo.

Ingredients for Picadillo con Papas

1 1/2 pounds ground beef
2 large Russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
3 cloves garlic, minced
1 can tomato sauce, 8 ounces
1 cup low-sodium beef broth
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
Salt and freshly cracked black pepper, to taste

Ingredients for Arroz Rojo

1 cup long-grain white rice
2 tablespoons vegetable or olive oil
1/2 cup tomato puree or crushed tomatoes
1 1/2 cups low-sodium chicken broth
1/2 small onion, finely minced or grated
1 clove garlic, minced
1/2 teaspoon chili powder or a small amount of achiote paste
Salt, to taste

For Serving

Warm flour or corn tortillas
Fresh cilantro, optional
Lime wedges, optional
Salsa or sliced jalapeños, optional

How to Make Picadillo con Papas

Place a large skillet or Dutch oven over medium-high heat.
Add the ground beef and cook for about seven to nine minutes, breaking it into small crumbles.
Cook until no pink remains and the beef reaches 160°F.
Drain excess grease, leaving about one tablespoon in the pan for flavor.
Add the diced onion and green bell pepper.
Cook for four to five minutes, stirring occasionally, until softened.
Add the minced garlic and cook for about 30 seconds.
Sprinkle in the cumin, chili powder, and oregano.
Stir and cook for another minute to release the aroma of the spices.
Add the diced potatoes, tomato sauce, and beef broth.
Stir well, scraping up any browned bits from the bottom.
Bring the mixture to a gentle boil.
Reduce the heat to medium-low and cover.
Simmer for 15 to 20 minutes, stirring occasionally.
Cook until the potatoes are fork-tender and the sauce has thickened.
Season with salt and black pepper to taste.

How to Make Arroz Rojo

Rinse the rice under cold water until the water runs mostly clear.
Drain thoroughly.
Heat the oil in a medium saucepan over medium heat.
Add the rice and cook for two to three minutes, stirring frequently, until lightly golden.
In a bowl or blender, combine the tomato puree, chicken broth, onion, garlic, chili powder or achiote, and salt.
Pour the tomato mixture carefully over the toasted rice.
Bring to a boil.
Immediately reduce the heat to very low.
Cover tightly and cook for about 18 to 20 minutes without lifting the lid.
Turn off the heat and leave the rice covered for another five to 10 minutes.
Fluff gently with a fork before serving.

How to Get Tender Potatoes Without Making Them Mushy

Cut the potatoes into evenly sized half-inch cubes. Pieces that are too large take longer to cook, while very small pieces may break down before the sauce thickens.

Yukon Gold potatoes hold their shape slightly better, while Russets soften more and release starch into the sauce. Either works well depending on the texture you prefer.

How to Get the Best Red Rice Texture

Toasting the rice before adding liquid helps keep the grains separate and gives the finished dish more flavor.

Once the liquid is added and the pot is covered, avoid stirring the rice. Frequent stirring can release extra starch and make it sticky.

Letting the rice rest after cooking is also important because it allows the remaining steam to finish cooking the grains evenly.

Easy Variations

For extra vegetables, add diced carrots with the potatoes and peas during the final five minutes.

For spicy picadillo, add chopped jalapeño, serrano pepper, cayenne, or crushed red pepper.

For a deeper tomato flavor, stir one tablespoon tomato paste into the beef mixture before adding the broth.

For a traditional sweet-and-savory variation, add a small amount of raisins and sliced green olives.

Ground turkey can replace the beef, although you may need a little oil when using very lean meat.

What to Serve with Picadillo

Serve the picadillo beside a generous scoop of red rice with warm tortillas for scooping up the meat and potatoes.

Refried beans, black beans, avocado, guacamole, pico de gallo, shredded lettuce, or a simple cabbage salad all make excellent additions.

You can also use leftover picadillo as a filling for tacos, burritos, quesadillas, tostadas, or empanadas.

Storage and Reheating

Store the picadillo and rice in separate airtight containers in the refrigerator for up to three to four days.

Reheat the picadillo gently in a skillet over medium-low heat with a splash of beef broth if it becomes too thick.

Reheat the rice with a teaspoon or two of water and keep it covered so the steam softens the grains.

The picadillo can also be frozen for up to two months. Thaw overnight in the refrigerator before reheating.

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