Embracing Fall with Family Classics: Picadillo & Mexican Rice

As we transition from the warm, sun-soaked days of Summer into the cozy, crisp vibes of Fall, you’ll probably notice a flood of pumpkin spice everything—recipes featuring pumpkin, squash, and all things autumn. And while those are all delicious and have their place, there’s something about fall that makes me crave the flavors that bring me back to my roots.

For me, nothing beats the warmth and comfort of family dishes like picadillo, Mexican rice, and black beans. Growing up in a Cuban and Mexican household, we had the best of both worlds, often blending dishes from both cultures. And now, with the weather cooling down, these meals truly hit home, filling the air with nostalgic aromas and bringing comfort like nothing else can.

So if you’re like me and pumpkin just doesn’t cut it for every meal, here’s something that might. Below are some of my favorite recipes to make when the days get shorter, and you want a bit of warmth from the inside out.

Picadillo

A Cuban classic, this dish brings together bold flavors and hearty ingredients. While traditional Mexican and Cuban picadillo often include diced potatoes and olives, I’ve opted out of those to highlight the onion and tomato in this version.

Ingredients

16oz of Ground beef

½ white onion, sliced

1 tbsp tomato paste

1 cup beef broth

1 Mexican tomato, diced

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp cumin

1 tsp oregano

1 tbsp Sabor caldo de tomate (seasoning)

½ tsp salt

½ tsp pepper

Directions

1. Begin by cooking the ground beef in a large skillet over medium heat, stirring occasionally until most of the moisture has evaporated, and the beef starts to brown.

2. Add the sliced onion, stirring until it softens and becomes translucent.

3. Stir in the tomato paste, beef broth, and diced tomato, combining everything thoroughly.

4. Add the garlic powder, onion powder, cumin, oregano, Sabor caldo de tomate, salt, and pepper. Mix well to incorporate all the spices into the beef mixture.

5. Allow the picadillo to simmer for about 10-15 minutes, letting the flavors meld together. Adjust seasoning to taste and serve warm.

Mexican Rice

This side dish is a staple in our house, perfectly fluffy and packed with flavor.

Ingredients

1 cup white rice

1 tbsp olive oil

1 tsp Sabor caldo de tomate (seasoning)

1 tsp garlic powder

1 tsp onion powder

1 tsp tomato paste

¼ cup tomato, diced

1 3/4 cups chicken broth

2 large carrots

2 celery sticks

2 garlic cloves

Pinch of salt and pepper

Directions

1. Heat 1 tbsp of olive oil in a pot over medium heat. Add 1 cup of rice along with the spices, tomato paste, and diced tomato. Stir until fully combined.

2. Pour in 2 cups of chicken broth, and increase the heat slightly until it begins to boil. Add the whole carrots, celery sticks (no need to chop them since they’ll be removed once the rice is cooked), and garlic cloves.

3. Once it boils, reduce heat to low and cover the pot. Let it simmer for 30-35 minutes or until the rice is fully cooked. Remove the carrots and celery before serving.

As we say goodbye to Summer and welcome the cooler days of Fall, I hope these recipes give you the same sense of comfort and nostalgia they bring to me. Whether you’re making a meal for the family or just treating yourself, there’s something about these familiar flavors that feels like home.