Filipino-Style Beef Picadillo with Chayote Squash & Jasmine Rice

Filipino-Style Beef Picadillo

with Chayote Squash & Jasmine Rice

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The name “picadillo” is given to a wide variety of dishes from Spain, Latin America and the Philippines. Though the ingredients change with each region, all picadillos are a rich blend of cultures, techniques and flavors. In this Southeast Asian version, we’ve included coconut vinegar, a delicious variety made from the fermented sap of the coconut tree. Though it doesn’t retain much “coconutty” flavor, this vinegar’s mix of sweet and sour adds a bold balance to this traditional dish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Filipino-Style Beef Picadillo with Chayote Squash & Jasmine Rice
Title
  • 4 cloves Garlic
  • 1 1-Inch Piece Ginger
  • 1 bunch Cilantro
  • 1 Carrot
  • 1 Chayote Squash
  • 1 Tomato
  • 1 Yellow Onion
  • ¾ lb Yukon Gold Potatoes
  • ¾ cup Jasmine Rice
  • 10 oz Ground Beef
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Coconut Vinegar
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Pick the cilantro Pick the cilantro leaves off the stems; discard the stems. Peel and small dice the carrot, onion and potatoes. Trim off and discard the top and bottom ends of the chayote squash; then, using a peeler, remove the skin. Halve the squash lengthwise; remove and discard the large, soft seed; medium dice the squash. Medium dice the tomato.
Cook the rice:
2 Cook the rice:
In a small pot, heat the rice, a big pinch of salt and 1¼ cups of water to boiling on high. Once boiling, cover, reduce the heat to low and simmer 10 to 13 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff the finished rice with a fork.
Cook the vegetables:
3 Cook the vegetables:
While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic, ginger, carrot and potatoes and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until fragrant and softened.
Add the beef:
4 Add the beef:
Increase the heat to medium-high. Add the beef and season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the beef is browned and cooked through.
Add the tomatoes, chayote & liquids:
5 Add the tomatoes, chayote & liquids:
Add the tomato, soy sauce, coconut vinegar, chayote and 1 cup of water to the pot; season with pepper. Bring the mixture to a boil then reduce the heat to medium. Simmer, stirring occasionally, 13 to 15 minutes, or until the vegetables are tender and the mixture is slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the rice between 2 dishes and top with the beef picadillo. Garnish with the cilantro leaves. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Pick the cilantro Pick the cilantro leaves off the stems; discard the stems. Peel and small dice the carrot, onion and potatoes. Trim off and discard the top and bottom ends of the chayote squash; then, using a peeler, remove the skin. Halve the squash lengthwise; remove and discard the large, soft seed; medium dice the squash. Medium dice the tomato.
2 Cook the rice:
In a small pot, heat the rice, a big pinch of salt and 1¼ cups of water to boiling on high. Once boiling, cover, reduce the heat to low and simmer 10 to 13 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff the finished rice with a fork.
Cook the rice:
Cook the vegetables:
3 Cook the vegetables:
While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic, ginger, carrot and potatoes and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until fragrant and softened.
4 Add the beef:
Increase the heat to medium-high. Add the beef and season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the beef is browned and cooked through.
Add the beef:
Add the tomatoes, chayote & liquids:
5 Add the tomatoes, chayote & liquids:
Add the tomato, soy sauce, coconut vinegar, chayote and 1 cup of water to the pot; season with pepper. Bring the mixture to a boil then reduce the heat to medium. Simmer, stirring occasionally, 13 to 15 minutes, or until the vegetables are tender and the mixture is slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
6 Plate your dish:
Divide the rice between 2 dishes and top with the beef picadillo. Garnish with the cilantro leaves. Enjoy!
Plate your dish:
Browse Steps
1 of 6