BrazilianMedium · Hot
Picadinho Brazilian Minced Beef Rice Bowl
Ground beef broken down into a garlicky, tomato-and-onion sofrito until the sauce clings rather than pools — then spooned over white rice so the bowl becomes one hearty, unified thing. Picadinho is Minas weeknight food at its most reliable: fast enough for a Tuesday, satisfying enough to ask for again on Friday. Simple done properly is never boring.
Prep
15 min
Cook
30 min
Total
45 min
Method
Season and Brown the Beef
1
Season the ground beef with salt, black pepper, paprika, and cumin. Mix well to coat evenly.
2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3
Add the seasoned ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned and slightly crispy at the edges. Set aside.
Build the Sofrito
4
In the same pot, add the remaining tablespoon of olive oil and heat over medium heat.
5
Add the diced yellow onion and cook for 3-4 minutes until softened and translucent.
6
Add the minced garlic and cook for 1 minute until fragrant — Beatriz never skimps on the garlic.
7
Add the diced bell pepper and cook for 3 minutes until slightly softened.
8
Stir in the diced tomatoes and cook for 5 minutes, allowing them to break down into a thick sauce base.
Simmer the Picadinho
9
Return the browned beef to the pot with the sofrito. Stir well to combine.
11
Pour in enough water to just cover the ingredients (about 1 cup). Bring to a gentle boil.
Cook the Rice
13
While the picadinho simmers, rinse the white rice under cold water until the water runs clear.
14
In a rice cooker or medium saucepan, add 2 cups of water and the rinsed rice. Cook until fluffy and tender (typically 15-20 minutes for white rice, or follow rice cooker instructions).
Serve and Finish
15
Season the picadinho to taste with additional salt if needed — Beatriz insists on well-seasoned beans and stews.
16
Spoon the fluffy white rice into bowls and top generously with the minced beef picadinho.
17
Finish with a squeeze of fresh lime juice over the top — never skip the lime, it brings everything alive.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
942
per serving
Source of protein · 44gLow sugar · 7gLow saturated fat · 6g
Protein
44g
Carbs
119g
Fat
31g
Sat. fat
6g
Fiber
6g
Sugar
7g
Sodium
682mg
Gluten FreeDairy FreeHeart HealthyDiabetes FriendlyLow Sodium AdaptableHigh ProteinBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
13
per serving
ECarbonBEU all-round· carbon sets the grade
Water
2.4m³
Land
308Pt
Runoff
0.3g P
ground beef drives 94% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
4
Sour
1
Bitter
2
Spicy
Textures
TenderCrispySoftFluffy
Aromas
GarlickySmokyHerbalSavoryCaramelized
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenRice CookerChef KnifeCutting BoardWooden SpoonMeasuring SpoonsMeasuring CupsLocking Valve Bag
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Ground beef must reach an internal temperature of 160°F (71°C) to ensure safe consumption. Use a meat thermometer to verify doneness before serving.
Cross Contamination
When browning beef and then using the same pot for sofrito, ensure the pot is washed or use separate utensils to prevent cross-contamination. Wash hands thoroughly after handling raw beef.
Handling
Avoid adding vegetables (potatoes, carrots) to the raw beef drippings in the pot without proper cooking. Ensure beef is fully browned before combining with other ingredients.
Storage
Store leftover picadinho in airtight containers and refrigerate within 2 hours of cooking. Consume within 3-4 days for best quality and safety.
High Risk Population
Pregnant women, elderly individuals, and immunocompromised persons should ensure beef is cooked to well-done (165°F/74°C) to eliminate risk of foodborne pathogens.
Shelf Life
Rice dishes with meat should not be left at room temperature for more than 2 hours. When serving at buffet or communal table, keep warm at 140°F (60°C) or above, or use chafing dishes.
Pro Tips
Technique
Cook your sofrito until the tomatoes completely break down and the oil starts to shine through — you want that deep, thick sauce base that holds the whole dish together, not a thin watery liquid.
Flavor Boost
Beatriz insists on a generous squeeze of lime over each bowl before serving — it brightens the whole pot and transforms the richness of the beef into something vibrant and alive.
Substitution
Swap ground beef for ground pork or a mix of both for extra depth, or use chicken thighs for a lighter version that still holds all that garlicky, cumin-spiced flavor.
From the chef
This picadinho is the kind of dish my mãe would throw together on those weekdays when we needed something that felt like Sunday but came together fast — a garlicky sofrito carrying tender potatoes and browned beef into a thick, fragrant stew, spooned over rice with fresh cilantro and a big squeeze of lime that makes everything sing. I learned to never skip the lime and to cook the sofrito until the tomato really breaks down — that depth is everything.
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Source: generated · May 30, 2026